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Thyme roasted vegetables in a serving dish

Thyme roasted vegetables

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Rating: 5 out of 5.2 ratings
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  • Preparation and cooking time
    • Prep:
    • Cook:
  • Easy
  • Serves 6

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

  • Freezable (before roasting)
  • Gluten-free
  • Vegan
Nutrition: Per serving
NutrientUnit
kcal155
fat7g
saturates1g
carbs19g
sugars13g
fibre7g
protein2g
salt0.3g
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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

Method

  • STEP 1

    Heat 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 2

    Cover 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.

Goes well with

Recipe from Good Food Vegetarian Christmas, November 2017

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Overall rating

Rating: 5 out of 5.2 ratings

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