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


  • calories 155
  • carbs 19
  • saturated fat 1
  • sugar 13
  • protein 2
  • fat 7
  • fibre 7
  • salt 0.3


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.