Thyme roasted vegetables

• parsnips↗450g g

  peeled and cut into finger-length pieces, tough cores removed

• baby carrots↗450g g

  scrubbed

• olive oil↗3 tbsp tbsp
• maple syrup↗2 tbsp tbsp
• good-quality vegan white wine vinegar↗1½ tbsp tbsp
• thyme↗handful

  leaves picked and chopped

Step-by-step instructions

1. 1

   Preheat the oven to 200 °C/180 °C with 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. 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.