Ingredients:

  • 4–5 medium Carrots, peeled and cut into 1-inch (2.5 cm) diagonal pieces (approx. 500g)
  • 4–5 medium Parsnips, peeled, cored if woody, and cut into similar sized pieces (approx. 400g)
  • 2 Tbsp (30 ml) Olive Oil
  • 1 tsp (5 g) Flaky Sea Salt, plus more for finishing
  • ½ tsp (2.5 g) Freshly Ground Black Pepper
  • 4 Tbsp (60 ml) Pure Maple Syrup
  • 1 Tbsp (15 g) Rose Harissa Paste
  • 2 Tbsp (28 g) Unsalted Butter, melted
  • 1 tsp (5 ml) Fresh Lemon Juice
  • ½ cup (50 g) Walnuts, roughly chopped
  • 2 Tbsp (5 g) Fresh Flat-Leaf Parsley, roughly chopped

Instructions:

  1. Preheat your oven to 200°C / 400°F (Gas Mark 6). Place the prepared carrots and parsnips on a large baking sheet. Drizzle with 2 Tbsp of olive oil, salt, and pepper. Toss well to coat evenly.
  2. Spread the seasoned vegetables into a single layer on the baking sheet. Place in the preheated oven and roast for 20 minutes. The edges should just be starting to soften and turn golden.
  3. While the vegetables roast, dry toast the chopped walnuts. Place them in a small, dry frying pan over medium heat. Toast for 3–5 minutes, stirring constantly, until fragrant and lightly browned. Remove immediately and set aside.
  4. Prepare the glaze: In a small bowl, whisk together the maple syrup, harissa paste, melted butter, and lemon juice until fully emulsified.
  5. After the initial 20 minutes of roasting, remove the vegetables from the oven. Pour the glaze over the hot vegetables and toss gently to ensure every piece is thoroughly coated.
  6. Return the glazed vegetables to the oven for an additional 15–20 minutes. Check the vegetables after 10 minutes and reduce the temperature or cover with foil if the glaze is darkening too quickly. The vegetables are ready when they are fork-tender and the glaze is sticky, dark, and caramelised.
  7. Transfer the hot glazed vegetables to a serving platter. Sprinkle immediately with the toasted walnuts and the fresh parsley. Serve hot.