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Agave & Thyme Roasted Parsnips & Carrots
Roasting root veg brings out their natural sweetness. But you can add an extra layer of sweetness by drizzling over an agave and wholegrain mustard glaze. A pinch of fragrant thyme added just before serving brings freshness to this midwinter side dish.
Ingredients
- 500g parsnips
- 500g carrots
- 60g agave syrup
- 1 tbsp wholegrain mustard
- A handful of thyme
Prep: 15 mins | Cook: 45 mins
Method
1. Preheat your oven to 200°C/Fan 180°C/Gas 6. Trim and scrub the parsnips and carrots (no need to peel them, unless you prefer to). Slice them into finger-length batons.
2. Add them to a large roasting tin. Pour over 2 tbsp olive oil. Season with salt and pepper. Toss to coat. Pop them in the oven and roast for 25 mins.
3. Meanwhile, pour the agave syrup into a small bowl. Scoop in 1 tbsp wholegrain mustard. Add 1 tbsp olive oil. Season with salt and pepper. Mix well. Set aside.
4. When the carrots and parsnips have roasted for 25 mins, remove from the oven. Drizzle over the agave and mustard glaze. Toss the veg to coat. Return to the oven for another 15-20 mins till the veg are tender, sticky and caramelised.
5. Pick the thyme leaves off their woody sprigs. Take the veg out of the oven and sprinkle over the thyme. Toss to mix, then transfer to a dish to serve.
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