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
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.