Roast Parsnips & Carrots
- 800g parsnips
- 800g carrots (preferably the smaller ones with stalks on)
- 200ml light olive oil
- 3tbsp maple syrup
- Pink Himalayan rock salt to season
Preheat your oven to 220C.
Pour the oil and maple syrup into a roasting tin and put into the oven.
Clean and trim the parsnips and carrots, cutting the parsnips length-wise.
Now put the vegetables into the roasting tin and stir to cover with the fat.
Roast until browned, occasionally turning them.