thyme roasted vegetables

ByEditorial Staff January 16, 2024January 16, 2024

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
Cook: 50 mins
Easy
Serves: 6

Ingredients

450g parsnips, peeled and cut into finger-length pieces, tough cores removed
450g baby carrots, scrubbed
3 tbsp olive oil
2 tbsp maple syrup
1½ tbsp good-quality vegan white wine vinegar
handful thyme, leaves picked and chopped

thyme roasted vegetable method

Step: 1 Turn the oven to 200C/180C fan/gas 6. Sling the parsnips and carrots with the oil, maple syrup, white wine vinegar, thyme, and some flavouring in a large roasting tin.

Step: 2 Coat tightly with foil and roast for about 20 mins. Detach the foil and give a good shake to everything, and now roast for the next 30 minutes on the top shelf of the oven or until the vegetables are caramelized and tender.