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Thyme roasted vegetables
- Preparation and cooking time
- Prep:
- Cook:
- 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
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.
