Blood Orange & Vanilla Roasted Carrots & Parsnips

Rating: Easy
30Min

ingredients

  • Heritage Carrots x 6 
  • Parsnips x 6
  • Fresh Thyme 
  • Fresh Rosemary 
  • Salt & Pepper 
  • Olive Oil x 2 tablespoons 
  • Toasted Almonds x 20g 
  • Blood Orange & Vanilla Marmalade x 2 tablespoons 

    STEP ONE:

    Preheat oven to 200°C. Chop the carrots and parsnips lengthways. Toss the carrots and parsnips with olive oil and Blood Orange & Vanilla Marmalade. Sprinkle with fresh rosemary, thyme, salt and pepper. Bake for 20–25 minutes or until tender.

    STEP TWO:

    Remove from the oven and add more Blood Orange & Vanilla Marmalade and some chopped toasted almonds.

    Recipe & Styling: @RobtheSnack
    Photography: @ManonHouston