• 900 g Chantenay carrots, trimmed, and halved if large
  • 75 ml maple syrup
  • 3 cm piece fresh ginger, finely grated
  • 1 tbsp fresh flat leaf parsley, chopped


  1. 1

    Preheat the oven to 200°C, fan 180°C, gas 6. Put the carrots in a large pan of water, cover and bring to the boil, then simmer for 10 minutes, until just al dente. Drain and tip into a medium roasting tin.

  2. 2

    Add half the maple syrup to the carrots, along with the ginger and some seasoning. Toss well and roast for 15 minutes. Transfer to a serving dish, drizzle over the remaining maple syrup and sprinkle with the parsley to serve.

Nutritional Details

Each serving provides
  • Energy 243kj 58kcal 3%
  • Fat 0.5g <1%
  • Saturates 0.0g 0%
  • Sugars 11.4g 13%
  • Salt 0.01g <1%

% of the Reference Intakes

Typical values per 100g: Energy 197kj/47kcal

Each serving provides

12.5g carbohydrate 0.0g fibre 0.8g protein

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