Roast root vegetables with maple syrup and thyme leaves until soft and sticky, then serve as a side dish to your traditional festive feast
Ingredients
- 600g parsnips, peeled and quartered
- 2 tbsp vegetable oil
- 3 tbsp maple syrup
- 3 thyme sprigs, leaves picked
Method
-
Heat oven to 220C/200C fan/gas 7. Put the parsnips in a large roasting tin with the oil, maple syrup, thyme leaves and some sea salt flakes. Roast for 35-40 mins until soft and sticky. Scatter over a few more sea salt flakes before serving.