Maple-glazed carrots and parsnips

Tam West

Ingredients

350 g	Carrots, slender, peeled (Main)
350 g	Parsnips, slender, peeled (Main)
3 Tbsp	Grapeseed oil
1 Tbsp	Maple syrup, use up to 2
1 tsp	Fresh thyme

Directions

1. Heat the oven to 200C.
2. Cut the carrots and parsnips into quarters lengthwise and place in a bowl with the oil. Season with salt and freshly ground black pepper, toss well, then tip out on to a shallow roasting tray in a single layer.
3. Place in the oven and roast for 30 minutes. Remove from the oven and drizzle over the maple syrup, tossing the vegetables so they are evenly coated in syrup. Return to the oven and roast for a further 10 minutes until tender.
4. Remove from the oven and place in a serving bowl. Sprinkle with the thyme leaves.
5. Serve with lamb or pork and wilted baby silverbeet or spinach.