Canadian Maple Roasted Root Vegetables with Thyme

Shopping list

• 300 g parsnips — peeled and cut into batons

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• 300 g carrots — peeled and cut into batons

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• 200 g beetroot — peeled and cut into wedges

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• 2 tbsp olive oil

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• 3 tbsp pure maple syrup

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• 1 bunch fresh thyme — leaves picked

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• 1 pinch black pepper — freshly ground

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Step by step

1. 1

   Preheat your oven to 200°C (180°C fan).

2. 2

   Place the parsnips, carrots and beetroot in a large roasting tin. Drizzle over the olive oil and toss to coat.

3. 3

   Roast in the preheated oven for 25 minutes, turning once halfway through.

4. 4

   Drizzle the maple syrup over the vegetables, scatter over the thyme leaves and season with black pepper. Toss well to coat.

5. 5

   Return to the oven for a further 15– 20 minutes, until the vegetables are golden, tender and sticky.

6. 6

   Serve warm straight from the tin.