Christmas Maple and Chicken Fat Roasted Carrots and Parsnips
 
Christmas Maple and Chicken Fat Roasted Carrots and Parsnips
 
CHRISTMAS RECIPE

Christmas Maple and Chicken Fat Roasted Carrots and Parsnips

50mins
easy
Servings: 6

Carrots and parsnips, roasted in chicken fat, are pure indulgence. Add a drizzle of maple syrup and you’ve got a caramelised, golden dish that’ll tempt even the most veg-averse family member. It’s simple, but it shines on the table.

Written by Ros Heathcote Founder, Borough Broth

Ingredients

Free-Range Organic Chicken Fat
£6.00
£6.00

Instructions

  1. Preheat the oven to 200°C (400°F).
  2. Peel the carrots and parsnips and cut them into even-sized sticks to ensure they cook evenly.
  3. In a large bowl, toss the carrots and parsnips with the chicken fat, maple syrup, and season with salt and pepper to taste.
  4. Spread the carrots and parsnips in an even layer on a baking tray. Make sure they are not overcrowded so they roast properly.
  5. Roast in the preheated oven for 30–35 minutes, turning halfway through to ensure even browning. The vegetables should be golden and caramelised by the end.
  6. Once roasted, transfer the caramelised carrots and parsnips to a serving dish and serve hot.