Roasted caramelised vegetables coated with olive oil, maple syrup, wholegrain mustard and thyme. The maple adds a caramel flavour and chewy texture to earthy root vegetables.
Time to prep : 10 minutes
Time to cook : 30 minutes
Serves : 6
Ingredients
400g carrots
400g parsnips
2 tbsp olive oil
4 tbsp maple syrup
2 tbsp wholegrain mustard
6 sprigs of thyme, leaves stripped
Salt and pepper, to season
Method
Pre-heat a fan oven to 220ºC.
Chop the tops and any rough ends off the vegetables, no need to peel them. Cut them in half lengthways (you might need to cut any bigger ones in to quarters lengthways) until they're all similar in size. Place the sliced vegetables in a large roasting tin.
Drizzle over the olive oil and maple syrup and spoon in the wholegrain mustard with a generous pinch of salt and the thyme leaves. Use clean hands to toss everything through until evenly covered, spread the veggies out into a single layer in the roasting tin.
Roast in the oven for 30 minutes, shaking the roasting tin half-way through. The vegetables are ready when they’re soft and tender when pricked with a fork and charred on the outside.
Nutritional Information
(per serve)
152 calories
5g fat, 21g carbs, 2g protein
Good to know:
Roasted veggies last for up to 3 days in the fridge in an airtight container.
You can use any root vegetables in this recipe.
You can also swap thyme for rosemary or sage.
Use leftovers in a roast vegetable salad.