- 500g parsnips
- 500g carrots
- 4 tbsp maple syrup
- A handful of thyme
- 1.
Preheat your oven to 200°C/Fan 180°C/Gas 6. Line a roasting tin or large baking tray with baking paper.
- 2.
Trim and peel the parsnips and carrots, then quarter them lengthways. Halve them into fingerength batons. Pop them in the roasting tin or baking tray. Drizzle over 2 tbsp oil. Season with salt and pepper and turn to coat in the syrup and seasoning. Slide the tin into the oven and roast for 30 mins till the veg are lightly browned at the edges.
- 3.
Meanwhile, pick the thyme leaves off their sprigs.
- 4.
take the veg out of the oven and drizzle over the maple syrup. Return to the oven for 5-10 mins till the veg are tender, sticky and lightly charred at the edges.
- 5.
When the veg are ready, sprinkle them with the thyme leaves, toss to coat and then transfer to a warm sevring dish.
