Ingredients
- 750g parsnips, peeled and cut into large chunks
- 750g carrots, peeled and cut into large chunks
- 2tbsp olive oil
- handful fresh thyme
- 2tbsp caramel (such as Bonne Maman or Carnation)
Instructions
- Steam the vegetables for 5 minutes. Heat the oven to 190-200C, 5-6.
- Heat the oil in a large roasting tin then toss in the vegetables with lots of seasoning and the thyme. Roast for 40 minutes, stir through the caramel and roast for a further 5 minutes before serving.
