- 450g parsnips, peeled and cut into finger-length pieces, tough cores removed
The fact that the parsnip is a member of the carrot family comes as no surprise – it looks…
- 450g baby carrots, scrubbed
- 3 tbsp olive oil
Probably the most widely-used oil in cooking, olive oil is pressed from fresh olives. It's…
- 2 tbsp maple syrup
The rising spring sap of a number of varieties of maple tree…
- 1½ tbsp good-quality vegan white wine vinegar
- handful thyme, leaves picked and chopped
This popular herb grows in Europe, especially the Mediterranean, and is a member of the mint…
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.
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.