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    Roast Parsnips & Carrots


    8 portions


    10 minutes

    Cooking time

    40 minutes


    • 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.

    Download recipe