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.

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You can also make parsnips with honey...