Roast Vegetables Glazed with Marmalade
Ingredients
4 carrots cut into thick sticks
4 parsnips cut into thick sticks
1 whole clove garlic unpeeled
1 sprig rosemary
1 sprig thyme
4 tbsp olive oil
For the Sticky marmalade glaze
4 tbsp Robertson's Golden Shred marmalade
Instructions
Pre heat oven to 180 C
Place the vegetables, garlic and herbs in a roasting tray
Drizzle with olive oil and place in the oven for 25-30 minutes
Remove from the oven, add the Robertson's Golden Shred marmalade, mix well and roast in the oven for another 10 minutes.
Serve hot.
