Twice-Cooked Roast Potatoes with Maple-Roasted Carrots & Parsnips

here’s my take on the perfect sides for a traditional sunday roast…

Serves | 4

Prep | under 10 mins

Cook | 45 mins

INGREDIENTS – POTATOES

2tbsp veg oil

1tbsp olive oil

1kg Maris Piper or King Edward potatoes, peeled and quartered

2 heaped tbsp (approx. 20g) plain flour

Pinch of salt, to season

METHOD

Preheat your oven to 200C (fan). Add the potatoes to a pan of salted water & bring to the boil. Cook for 5 mins then drain & steam dry in a colander set above the pan (few mins). Add back to the pan & shake to roughen up. Sprinkle with flour & shake again. Heat the oil in a roasting tin until hot (3-5 mins) then, carefully add the potatoes using a couple of spoons & turn to coat. Roast for 45 minutes or until golden & crunchy. Turn over halfway through.     

INGREDIENTS – CARROTS 

450g carrots, peeled and cut lengthways into quarters (or halves for the
smaller ones)

450g parsnips, as above

Maple Glaze:

4tbsp pure maple syrup

3tbsp olive oil

2tbsp vegan wholegrain mustard

Sea salt and freshly ground black pepper, to taste

METHOD

Preheat your oven to 220C. Whisk the Maple Glaze ingredients to combine then add to a roasting tin. Toss the carrots & parsnips in the glaze then roast for 30 mins or until tender with some char. Turn over halfway through.

Published by misterrands

HEALTHY FAST FOOD THAT’S PLANT-BASED

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