Per Serving:
- Calories: 135
- Fibre: 8 g
- Total carbs: 17 g
- Sugars: 11 g
- Total fat: 5 g
- Saturated fat: 1 g
- Protein: 2 g
Our favourite recipes for roast potatoes
Maple and Thyme Roasted Carrots and Parsnips
Bring out the natural sweetness in seasonal root vegetables with a dash of maple syrup.
No Sunday lunch would be complete without a side of roasted seasonal root veg, and this recipe enhances the natural sweetness of carrots and parsnips with a dash of maple syrup and fresh thyme. We've peeled and prepared our own veg in this recipe, but if you're short of time then feel free to use pre-cut or a bag of ready-to-roast veg in its place.
Find more of our favourite family-friendly side dish recipes here.
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Yields:
6 serving(s)
Prep Time:
10 mins
Cook Time:
45 mins
Total Time:
55 mins
Cal/Serv:
135
Ingredients
- 450 g carrots
- 500 g parsnips
- 2 Tbsp. olive oil
- 1 Tbsp. maple syrup
- 3 sprigs fresh thyme, leaves picked
Directions
- Step 1
Preheat oven to 200°C (180°C fan) mark 6. Peel and trim the carrots and parsnips and cut into long slices. Transfer to a large baking tray.
- Step 2
Toss together the vegetables with oil, maple syrup, thyme and plenty of seasoning. Roast for 45-50min until golden and cooked through.
- Step 1
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