Thyme roasted vegetables

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

  • Prep:15 mins
    Cook:50 mins
  • Serves 6
  • Easy

Nutrition per serving

  • kcal 155
  • fat 7g
  • saturates 1g
  • carbs 19g
  • sugars 13g
  • fibre 7g
  • protein 2g
  • salt 0.3g


  • 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


  1. 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.

  2. 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.

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