Thyme roasted vegetables

By Sophie Godwin – Cookery writer · bbcgoodfood.com

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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