Maple roasted carrots and parsnips with thyme

Name: Maple roasted carrots and parsnips with thyme
Total time: 50 min
Cuisine: British
Ingredients: 500g carrots, cut into batons; 500g parsnips, cut into batons; 2 tbsp olive oil; 2 tbsp maple syrup; 5 thyme sprigs; 1 tbsp white wine vinegar

Sweet, sticky roots with a crisp edge and thyme, no butter or honey needed.

Time50 min
LevelEasy
Costabout £0.37 a head
Oven200°C (180°C fan)

Cost is worked out from Aldi and Tesco shelf prices in October 2026. Your shop and brands will differ.

6 servings

Ingredients

Tick what you need to buy. It goes on your shopping list.

500 gcarrotscut into batons
500 gparsnipscut into batons
2 tbspolive oil
2 tbspmaple syrup
5thyme sprigs
1 tbspwhite wine vinegar

Method

1
Heat the oven to 200°C (180°C fan). Boil the carrots and parsnips for 5 minutes and drain well.
5 min
2
Tip into a roasting tin with the oil and thyme. Season and toss. Roast for 25 minutes.
25 min
3
Drizzle over the maple syrup and vinegar and toss. Roast for 10 to 15 minutes more, until sticky and caramelised at the edges.
12 min 30 s
4
Serve straight from the tin.

Double check before you cook. Recipes can contain mistakes. Any diet labels come from the ingredients as written in this recipe and are a guide, not a guarantee. Always check every ingredient and the packet label for allergens and cross contamination, and ask your doctor or dietitian what is right for you, especially with coeliac disease, diabetes or a serious allergy. This is not medical advice.