Thyme roasted vegetables in a serving dish

Thyme roasted vegetables

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(2 ratings)

Prep: 15 mins Cook: 50 mins


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

Nutrition and extra info

  • before roasting
  • Gluten-free
  • Vegan

Nutrition: Per serving

  • kcal155
  • fat7g
  • saturates1g
  • carbs19g
  • sugars13g
  • fibre7g
  • protein2g
  • salt0.3g
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  • 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
    olive oil

    Olive oil

    ol-iv oyl

    Probably the most widely-used oil in cooking, olive oil is pressed from fresh olives. It's…

  • 2 tbsp maple syrup
    Maple syrup

    Maple syrup

    may-pul sir-rup

    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…


  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.

  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.

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Comments, questions and tips

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24th Nov, 2019
Delish - easy to make, looked good, tasted good
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