Ginger-glazed carrots and parsnips

These carrot and parsnips chips are glazed with ginger syrup and roasted in goose fat – a perfect addition to a Christmas or Sunday roast
Serves: 8
Prep time: 20 mins
Cooking time: 50 mins
Total time: 1 hr 10 mins
Skill level: Easy peasy



    • 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





    1. 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.


    1. 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.



Nutritional information per portion


fat 5.0g saturates 2.0g calories 92(kcal)


This nutritional information is only a guide and is based on 2,000 calories per day. For more information on eating a healthy diet, please visit the Food Standards Agency website.

Guideline Daily Amount for 2,000 calories per day are: 70g fat, 20g saturated fat, 90g sugar, 6g salt.