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spiced-maple-roast-carrots-parsnips-mustard-polenta-mash-and-caramelised-onions 1a

Spiced Maple Roast Carrots & Parsnips, Mustard Polenta Mash and Caramelised Onions

Lovely caramelised carrots, parsnips and onions with fluffy polenta flavoured with whole grain mustard and thyme. Absolutely delicious and a lovely side dish.
Prep time: 20 minutes
Cook time: 1 hour
2-4 servings
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Ingredients

  • 6 carrots trimmed
  • 4 Parsnips trimmed
  • 1 tbsp olive oil
  • 1 tbsp maple syrup
  • Pinch sea salt
  • Black pepper

or the caramelised onions

  • 2 red onions sliced into rings
  • 2 tbsp olive oil
  • Pinch sea salt
  • For the polenta
  • 100 g instant polenta
  • 400 g water
  • 1 tbsp extra virgin olive oil
  • 1 1/2 tsp sea salt
  • 100 ml plantbased milk
  • Black pepper
  • Squeeze lemon
  • Lots of fresh thyme
  • 1 tbsp wholegrain mustard

Instructions

For the roast veg

  • Pre heat your oven to 180c.
  • Place the veg on a baking tray and coat in olive oil, maple, salt and pepper.
  • Bake for 50 -60 minutes until soft in the middle and caramelised on the outside. Keep your eye on them, as they will cook at varying times.

To caramelise the onion

  • Add the oil and sliced onion to a small pan and fry slowly on a low heat for 30–40 minutes until caramelised.
  • Then add the salt and pepper. Set aside.

For the quick polenta

  • Add the water to a saucepan, bring to the boil.
  • Slowly add in the polenta to a steady stream. Stir continuously for 1 minute. Turn off the heat.
  • Allow to cool a little
  • Add the polenta and all the other ingredients to a food processor and blitz smooth consistency.

To serve

  • Serve the roast veg on the fluffy polenta. Top with the caramelised onions.
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