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Sticky maple and thyme roasted carrots and parsnips

Roasted caramelised vegetables coated with olive oil, maple syrup and wholegrain mustard and fragrant thyme. We pre-heat the oven high so that the maple bakes and adds a caramel, chewy flavour to the earthy root vegetables.

Total time to make : 40 minutes

Time to prep : 10 minutes

Time to cook : 30 minutes

Servings : 4 - 6


400g carrots

400g parsnips

2 tbsp olive oil

4 tbsp maple syrup

2 tbsp wholegrain mustard

6 sprigs of fresh thyme, leaves plucked



  1. Pre-heat a fan oven to 220ºC.

  2. Remove the tips from your vegetables, no need to peel them. Cut them in half lengthways (you might need to cut any bigger ones into quarters) until they're all equal sizes. Put the sliced vegetables in a large roasting tin.

  3. Drizzle over the olive oil and maple syrup and spoon in the wholegrain mustard with a large pinch of salt and the thyme leaves. Use clean hands to toss everything through until evenly covered. Roast in the oven for 30minutes, shaking them half-way through until tender when pricked with a fork but charred and bronzed on the outside.

  4. Garnish with fresh micro-herbs or chopped parsley.

Nutritional Information

(per serving)

103 calories

5g fat, 14g carbs, 1g protein

Good to know:

  • Roasted veggies last for up to 3 days in the fridge in an airtight container.

  • Use any root vegetables.

  • Swap thyme for rosemary.


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