THYME ROASTED VEGETABLES

Thyme roasted vegetables image

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

Provided by Sophie Godwin - Cookery writer

Time 1h5m

Number Of Ingredients 6

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

Steps:

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.

Nutrition Facts : Calories 155 calories, Fat 7 grams fat, SaturatedFat 1 grams saturated fat, Carbohydrate 19 grams carbohydrates, Sugar 13 grams sugar, Fiber 7 grams fiber, Protein 2 grams protein, Sodium 0.3 milligram of sodium