Baobab, Orange & Maple-Roasted Vegetables

          Baobab, Orange and Maple-roasted Carrots and Parsnips

          It would be wrong not to take advantage of the abundance of root vegetables available to us in the winter months. Make yours extra special with a baobalicious orange and maple glaze! 


          Serves 6 as a side

          2 tsp Aduna Baobab Superfruit Powder
          2 tbsp pure maple syrup
          2 tbsp walnut oil (or oil of choice)
          1/4 tsp nutmeg
          Juice and zest of 1 orange

          2 large parsnips
          3 carrots
          3 garlic cloves (skin-on)
          A few slices of orange
          Sprig of rosemary
          Season to taste


          Preheat the oven to 190C. Wash and scrub the carrots and parsnips and chop into equal sized chunks. Place the prepared veg, orange slices and garlic cloves in a roasting dish.

          Prepare the glaze:
          Zest and juice the orange and add, together with all the other ingredients, to a jug. Whisk to combine. Pour the glaze over the vegetables, making sure all of them are coated. Season to taste with salt and pepper.

          Place the roasting dish in the oven for 45 minutes or until the vegetables are soft but crisp at the edges. When there is 10 minutes cooking time remaining, add the sprig of rosemary to the roasting dish. Remove from the oven and scatter the rosemary leaves over the veg before serving.


          Recipe by Birchbowl

          Sign up to our newsletter to receive an exclusive recipe e-book & 15% off:



          Sold Out