Sticky maple roots served in a roasting dish

Sticky maple roots

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(2 ratings)

Prep: 10 mins Cook: 30 mins


Serves 8

Serve up a classic Christmas dinner side dish of carrots and parsnips. Herby and slightly caramelised, these sticky maple roots are sure to go down a treat

Nutrition and extra info

  • Freezable
  • Gluten-free
  • Vegetarian

Nutrition: Per serving

  • kcal119
  • fat5g
  • saturates3g
  • carbs15g
  • sugars10g
  • fibre5g
  • protein1g
  • salt0.1g
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  • 4 large carrots, cut into thick batons



    The carrot, with its distinctive bright orange colour, is one of the most versatile root…

  • 3 parsnips, cut into thick batons



    The fact that the parsnip is a member of the carrot family comes as no surprise – it looks…

  • 40g butter



    Butter is a dairy product made from separating whole milk or cream into fat and…

  • 1 star anise
    Star anise

    Star anise

    star an-eese

    Star anise is one of the central spices in Chinese cooking. It has a strong anise flavour, with…

  • few thyme sprigs
  • 3 tbsp maple syrup
    Maple syrup

    Maple syrup

    may-pul sir-rup

    The rising spring sap of a number of varieties of maple tree


  1. Tip the carrots and parsnips into a large pan with the butter, star anise, thyme, maple syrup and 250ml water. Season with salt, then cover and boil for 10-15 mins until the water has evaporated and the vegetables are tender. Turn down the heat and cook until the carrots and parsnips are starting to caramelise and turn a light golden brown.

  2. Shake the pan gently to cover the veg in the sticky syrup, then season with cracked black pepper and serve.

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Comments, questions and tips

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23rd Dec, 2019
If you boil for 10-15 minutes it'll be the consistency of baby food. Boil for 5 minutes UNCOVERED. Check consistency as soon as it softens move to flat baking dish and crisp up in the oven at the broil setting. The flavor is good but the cooking method they have is awful.
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