Maple and Thyme Roasted Carrots and Parsnips

Name: Maple and Thyme Roasted Carrots and Parsnips
Prep time: 10 min
Cook time: 45 min
Total time: 55 min
Yield: 6 serving(s)
Ingredients: 450 g carrots; 500 g parsnips; 2 tbsp. olive oil; 1 tbsp. maple syrup; 3 sprigs fresh thyme, leaves picked

Bring out the natural sweetness in seasonal root vegetables with a dash of maple syrup.

By The Good Housekeeping Cookery TeamUpdated: 07 August 2023

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roasted carrots and parsnips with maple syrup and thyme recipe, sunday roast recipe, side dish recipe

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

1. 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.
2. Step 2
  Toss together the vegetables with oil, maple syrup, thyme and plenty of seasoning. Roast for 45-50min until golden and cooked through.