Thyme roasted vegetables
| prepPreheat oven to 200°C / 180°C fan, gas 6 | |||
| 450 g parsnips, peeled, cored, cut into finger-length pieces | Toss vegetables with oil, syrup, vinegar & thyme | Roast covered with foil, 20 min | Remove foil, shake, roast 30 min until tender & caramelised |
| 450 g baby carrots, scrubbed | |||
| 3 tbsp olive oil | |||
| 2 tbsp maple syrup | |||
| 1½ tbsp vegan white wine vinegar | |||
| handful thyme leaves, picked and chopped | |||
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