Sweet Marmalade Vegie Glazed Roast with Parsnips
Prep
5 min
Cook
35 min
Serves
4
Skill
Vegetarian
Prep
5 min
Cook
35 min
Serves
4
Skill
Ingredients
- 1 Vegie Delights™ Vegie Roast
- 1/3 cup orange marmalade
- Juice and zest of one orange
- 1 tbs Dijon mustard
- 2 tsp whole cloves
- 3 parsnips, peeled and cut into batons
- 200 g brussels sprouts, halved
- 2 tbs olive oil
- 2 cloves garlic, crushed
- 2 tbs honey
- black pepper, to taste
- orange slices and fresh thyme, to garnish
Nutrition per serving
1260 kJ
energy kj
24 g
protein
2 g
saturated fat
7.3 g
dietary fibre
52 g
carbohydrate
39 g
sugars
861 mg
sodium
Method
- Preheat oven to 180°C. Line a large oven tray with baking paper.
- In a small saucepan, combine marmalade, orange juice and zest, and mustard. Stir well, and cook over low heat until mixture just comes to a boil. Remove from heat.
- Use a small knife to score the top of the Veggie Roast in a diamond pattern, approximately 1 cm deep. Push the whole cloves into the roast, and brush the top and sides of the roast with the marmalade glaze – making sure the glaze goes into the score lines.
- Place the parsnips and brussels sprouts on the prepared baking tray. Combine olive oil, honey, and garlic in a small bowl. Pour oil mixture over the veggies and toss to evenly coat. Season with black pepper.
- Bake veggies 10 minutes. Remove from oven, stir and push toward the edges to create space in the centre. Place glazed roast in the middle of the tray, and return to the oven.
- Bake roast and veggies a further 20 - 25 minutes. Brushing the roast with more glaze half way through.
- Transfer roast and veggies to a serving platter, and garnish with fresh orange slices and thyme springs. Serve remaining glaze on the side. Discard whole cloves before eating.
Tips
You can serve this roast with any veg you have. You may need to adjust the cooking time slightly to ensure the perfect cook for different vegetables. Potatoes will take longer and pumpkin wedges may cook quicker. However, ensure Vegie Roast only cooks for 25-30 minutes.
- 1 Vegie Delights™ Vegie Roast
- 1/3 cup orange marmalade
- Juice and zest of one orange
- 1 tbs Dijon mustard
- 2 tsp whole cloves
- 3 parsnips, peeled and cut into batons
- 200 g brussels sprouts, halved
- 2 tbs olive oil
- 2 cloves garlic, crushed
- 2 tbs honey
- black pepper, to taste
- orange slices and fresh thyme, to garnish
Nutrition per serving
1260 kJ
energy kj
24 g
protein
2 g
saturated fat
7.3 g
dietary fibre
52 g
carbohydrate
39 g
sugars
861 mg
sodium
- Preheat oven to 180°C. Line a large oven tray with baking paper.
- In a small saucepan, combine marmalade, orange juice and zest, and mustard. Stir well, and cook over low heat until mixture just comes to a boil. Remove from heat.
- Use a small knife to score the top of the Veggie Roast in a diamond pattern, approximately 1 cm deep. Push the whole cloves into the roast, and brush the top and sides of the roast with the marmalade glaze – making sure the glaze goes into the score lines.
- Place the parsnips and brussels sprouts on the prepared baking tray. Combine olive oil, honey, and garlic in a small bowl. Pour oil mixture over the veggies and toss to evenly coat. Season with black pepper.
- Bake veggies 10 minutes. Remove from oven, stir and push toward the edges to create space in the centre. Place glazed roast in the middle of the tray, and return to the oven.
- Bake roast and veggies a further 20 - 25 minutes. Brushing the roast with more glaze half way through.
- Transfer roast and veggies to a serving platter, and garnish with fresh orange slices and thyme springs. Serve remaining glaze on the side. Discard whole cloves before eating.
Tips
You can serve this roast with any veg you have. You may need to adjust the cooking time slightly to ensure the perfect cook for different vegetables. Potatoes will take longer and pumpkin wedges may cook quicker. However, ensure Vegie Roast only cooks for 25-30 minutes.