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Thyme roasted vegetables New-recipe-icon

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

  • Prep: 15 mins
    Cook: 50 mins
  • Serves 6
  • Easy
  • Serves 6
  • Easy
  • Calories 155
  • Carbohydrates 19
  • Saturated Fat 1
  • Sugar 13
  • Protein 2
  • Fat 7
  • Fibre 7
  • Salt 0.3

Nutrition per serving

  • Calories 155
  • Carbohydrates 19
  • Saturated Fat 1
  • Sugar 13
  • Protein 2
  • Fat 7
  • Fibre 7
  • Salt 0.3

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

  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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