Pro tip: adding a glaze for the final roasting time is the best way to ensure perfectly tender veg and a gloriously glossy finish (without burning the glaze). We’ve used maple syrup here but you can use honey or agave.
- Prepare10 mins
- Cook45 mins
- Total time55 mins
Preheat the oven to 180ºC, gas mark 4. Cut the parsnips and carrots into batons and arrange on a large baking tray. Toss in the oil and season, then roast for 30 minutes or until just tender
Meanwhile, in a small bowl, mix together the remaining ingredients. When the vegetables are ready, toss through the glaze and cook for a further 10-15 minutes, until glossy and slightly burnished