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 white wine vinegar

handful thyme, leaves picked and chopped


Serves - 4











Method


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.


Recipe adapted from: Good Food

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