Try this different take on roasted root vegetables, perfect for a Sunday roast or Christmas Day. The addition of maple syrup and thyme adds a little luxury
Prep:15 mins
Serves 6
450g parsnips, peeled and cut into finger-length pieces, tough cores removed450g baby carrots, scrubbed3 tbsp olive oil2 tbsp maple syrup1½ tbsp good-quality vegan white wine vinegarhandful thyme, leaves picked and chopped
STEP 1Heat oven to 200C/180C fan/gas 6. Toss the parsnips and carrots with the oil, maple syrup, white wine vinegar, thyme and some seasoning in a large roasting tin.STEP 2Cover tightly with foil and roast for 20 mins. Remove the foil and give everything a good shake, then roast for a further 30 mins on the top shelf of the oven or until the vegetables are tender and caramelised.
