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Glazed Heirloom Carrots and Parsnips
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Glazed Heirloom Carrots and Parsnips

Glazed Heirloom Carrots and Parsnips

with Toasted Pine Nuts

This stunning customer favourite makes an appearance on the menu again after getting so much love from last year. This year we've added parsnips to keep things interesting!

Tree nuts

Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.

Preparation Time55 minutes


serving amount

908 g

Heirloom Carrots

2 unit(s)


2 sprig


1 tbsp


1 tbsp

Whole Grain Mustard

(Contains Mustard)

3 tbsp

Brown Sugar

4 tbsp

Unsalted Butter

(Contains Milk)

28 g

Pine Nuts

(Contains Tree nuts)

1 tsp

Garlic Salt

Not included in your delivery

½ tsp



Nutrition Values

Calories240 kcal
Fat12 g
Saturated Fat5 g
Carbohydrate32 g
Sugar6 g
Dietary Fiber16 g
Protein3 g
Cholesterol20 mg
Sodium320 mg
Trans Fat0.3 g
Potassium750 mg
Calcium75 mg
Iron1.5 mg
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.


Baking Sheet
Small pot
Large Bowl
Parchment Paper
Aluminum Foil


Toast pine nuts

Before starting, preheat the oven to 425˚F. Wash and dry all produce. Add pine nuts to an unlined baking sheet. Toast in the top of the oven until golden-brown, 3-4 min. (TIP: Keep your eye on pine nuts so they don't burn!) Meanwhile, cut each butter stick into 8 equal portions. (NOTE: Each portion is 1 tbsp.)Transfer pine nuts to a plate.

Make brown sugar glaze

Meanwhile, add 4 tbsp butter and brown sugar to a small pot. Heat the pot over medium-high heat. Cook, whisking occasionally, until butter and sugar melt and mixture is combined. (TIP: Don't worry if the mixture doesn't completely emulsify.)Remove the pot from heat. Add 1 tbsp whole grain mustard, then whisk to combine.


Peel, then halve carrots crosswise. Cut into 1/2-inch batons. (NOTE: Cut similar-sized batons for even cooking.)Peel, then halve parsnips crosswise. Cut into 1/2-inch batons.

Prep veggies for roasting

Add carrots, parsnips, half the thyme sprigs, 1 tsp garlic salt and 1/2 tsp pepper to a large bowl. (NOTE: Reserve remaining thyme for mushroom gravy.)Drizzle glaze over veggies, then toss to coat. Transfer veggies and glaze to a parchment-lined baking sheet and spread into a single layer.

Roast carrots and parsnips

Roast veggies in the middle of the oven, stirring halfway through, until golden-brown and tender, 35-38 min.After carrots and parsnips are done, set the oven to 350˚F.Transfer carrots and parsnips to a serving platter. (TIP: Remove thyme sprigs, if desired.)Loosely cover with foil to keep warm.

Finish and feast

Once veggies and striploin roast are done and oven is turned off, transfer platter with carrots and parsnips, still covered, to the oven to warm.When ready to serve, sprinkle pine nuts and 1 tbsp chives over top. (NOTE: Remind your guests the platter is hot!)

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