A classic vegetarian and vegan accompaniment to your roast dinner, with sweet maple syrup, thyme and roasted cumin.


Difficulty: Beginner Prep Time 10 mins Cook Time 35 mins Total Time 45 mins
Servings: 4
Best Season: Suitable throughout the year


Making a roast dinner? These beautifully cooked root veggies are not just a supporting act, they are the star of the show.

Sweet sticky maple syrup, thyme leaves, sea salt and a sprinkle of roasted and ground cumin elevate these humble everyday winter veg to another level. Roast potatoes are great, but these with your Sunday roast? No competition! 

Roast veg can dry out in the oven....but not these sweet babies! Read on if you want to find out how to keep them moist and juicy. 

Options: if you like, add some pancetta before you roast them for a more meaty flavour. 

Leftovers? They make a fantastic addition to any soup chopped up or whizzed up with stock.

Or simply add them to your shepherds pie after cooking the meat and before you add the mash potatoes on top. 

These are sides to die for !



  1. The secret to moist and juicy roast carrots and parsnips is to par boil them. 

    Heat the oven to 200c 

    Boil the carrots for 7/8 mins until just tender. Check, they may need longer if they are bigger pieces.

    Boil the parsnips - they cook very quickly so keep an eye on them, you want them just tender not turned to mush. It will take 2/3 mins depending on size.

    Meanwhile prepare two roasting trays - divide the olive oil, thyme and sea salt between 2 roasting trays and heat them in the oven for a minute or two 

    Drain the vegetables and add carrots to one and parsnips to the other.

    Drizzle with maple syrup and mix gently coating all the vegetables and spread them out so they aren't on top of each other. 

    Sprinkle with cumin

    Roast for around 20/25 mins until caramelized on the edges. Turn once in between

    Serve with any roast meat or nut roast or fish meal. 


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