Method
- Set the Oven Temperature: Preheat your oven to 180°C
- Peel and Cut the Vegetables: Peel the parsnips and carrots, then cut them into quarters lengthwise. If the vegetables are particularly large, you can cut them into smaller, more manageable pieces
- Place the parsnips and carrots in a large mixing bowl, add the Maple & Chilli Glaze and olive oil then toss to coat evenly, and fresh thyme leaves (if using)
- Spread the vegetables out in a single layer on a baking tray then place the tray in the preheated oven and roast for 35-40 minutes, turning halfway through. The vegetables should be golden brown and caramelized on the edges.
- Serve Hot: Once the vegetables are roasted to perfection, remove them from the oven and transfer to a serving dish. Serve immediately as a side dish.
Chefs Tip:
Sizing: Cut the parsnips and carrots into similar-sized pieces to ensure even roasting.
Don’t Overcrowd the roasting tray: Spread the vegetables out in a single layer to allow them to roast evenly and caramelize.