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Sticky Carrots & Parsnips
A Lambert Produce Recipe

Sticky Carrots & Parsnips Recipe

Perfect as a side dish for any roast or as a stand-alone vegetarian delight, these sticky vegetables are a crowd-pleaser.





  • 300g (10oz) carrots, whole or halved according to size
  • 300g (10oz) parsnips, peeled and cut into batons
  • 2 tbsp olive oil
  • 3 tbsp maple syrup
  • 1 tbsp wholegrain mustard
  • ½ orange, zested and juiced


1. Preheat the oven to gas 6, 200°C, fan 180°C.

2. Place the carrots and parsnips in a large roasting tin in a single layer. Drizzle with olive oil and season.

3. Roast in the oven, turning occasionally, for 30 minutes.

4. Remove from oven. Mix the maple syrup, mustard, and orange juice and zest in a jug and pour over the semi-roasted


5. Return the vegetables to the oven and roast for a further 10-15 minutes or until caramelised and sticky.

6. Serves 6. Freezable in a ziplock bag.