Ginger glazed carrots might sound like an odd combination – you usually glaze carrots with something sweeter like honey or sugar butter, doesn’t ginger add a tangy aftertaste? But these ginger glazed carrots and parsnips are glazed with a ginger syrup, which gives that added sweetness we all love. Roasted in goose fat, the sticky syrup will caramelise on the outside of your veggies and leave them deliciously golden. We think these ginger glazed vegetables are a perfect addition to a Christmas or Sunday roast.
- 600g (1¼lb) large Chantenay carrots
- 4-6 medium-sized parsnips, peeled and quartered
- 2 tbs goose fat
- 2 tbs ginger syrup from a jar of stem ginger
Set the oven to Gas Mark 6 or 200°C. Scrub and trim the carrots, and cut them into quarters, lengthways. Add to a pan of boiling water and cook for 4 mins. Add the quartered parsnips and cook for 4 mins.
Meanwhile, heat the goose fat in a baking tray. Drain the vegetables and add to the hot fat. Roast for 30-40 mins, until browning, then drizzle ginger syrup over.