800g small carrots, peeled and halved or quartered lengthways if large
800g parsnips, peeled and cut into long wedges
3 tbsp maple syrup
1 tbsp wholegrain mustard
2 tbsp rapeseed oil or sunflower oil
Bring a large pan of salted boiling water
to the boil. Tip in the roots, bring back to
the boil and cook for 3 mins. Drain well,
then tip onto a large, lipped roasting tin.
Whisk together the syrup, mustard and
oil with some seasoning, then gently
toss with the veg. Cover with cling film
for up to 24 hrs.
Bring to room temp before cooking.
After the turkey comes out, roast at
220C/200C fan/gas 7 for 30 mins until
golden and sticky.