Here is my second Christmas recipe! If you've seen my last recipe for vegan beef roast, (Here) you would have also seen my maple glaze carrots & parsnips, so here's the recipe! Around Christmas, I always see "honey roasted carrots & parsnips", which I used to love before going vegan. I use maple syrup to replace honey in a lot of my recipes and cooking. I thought this would be such an easy recipe to make for the holidays, and it's just as good, if not better!
I feel like I could eat roasted vegetable for my whole life... OK, that's a little bit dramatic, but roasted vegetables are amazing! You can add so many different flavours & change it up for any kind dish that you feel like, but my favourite kind of roasted vegetables are the kind that can go along with Sunday dinners, and around Christmas & the holiday season, so you're going to see a few different recipes for roasted vegetables to come over the next few weeks for the build-up to Christmas, but I don't think anyone can be mad at that because... come on; vegetables are great!
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If you want to keep up to date with all my recipes, follow my Instagram (Here)
Maple Glaze Carrots and Parsnips
Ingredients
- 2 Lager Carrots
- 3 Parsnips
- 3 Tablespoons Maple Syrup
- 1/2 Teaspoon Salt
- 2 Tablespoons Vegan Butter
- 1/4 Teaspoon Black Pepper
Instructions
1. Peel & chop your carrots & parsnips into whatever shape that you feel like, and place them into a bowl.2. Melt your vegan butter, and add in your maple syrup, salt and pepper, then mix.3. Pour your butter mix over your carrots & parsnips, then mix until all the pieces are coated.4. Place your veg onto a lined baking sheet, and bake for 25 minutes on gas mark 5 (375 F) (190C).
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