The perfect Sunday roast is never complete without the veggies. This quick and easy recipe-will be a healthy, flavoursome and colourful addition to your dinner table!
Ingredients:
300g organic carrots, peeled and chopped (or left whole if small)
300g organic parsnips, peeled and chopped into large chunks
2 tbsp Ross & Ross Roast Potato Oil or British Rapeseed Oil
2 tbsp maple syrup
1/2-1 tbsp wholegrain mustard (according to taste)
2-3 tsp of Ross & Ross Veggie Rub No. 2 or a sprinkle of black pepper and ground cumin.
Few sprigs fresh thyme
Method:
- Preheat oven to 200C and line a baking tray with baking paper. Arrange the carrots and parsnips onto the baking tray, then drizzle with the Roast Potato Oil and lightly season with salt and pepper. Roast for 25-30 minutes (or until softening), turning half-way through.
- Whisk together the maple syrup, mustard and the Veggie Rub No.2 or spices. Use a pastry brush to apply to the cooking veg and then sprinkle over the thyme leaves, then place back in the oven to bake for around ten more minutes, or until caramelising.
- Once cooked, transfer to a serving dish and serve hot!
If you loved this recipe, why not try our amazing recipe for Brussels with Pecans and Pomegranates or our recipe for creating the Perfect Roast Potatoes!
Don't forget to check out The Pantry where you will find everything you could possibly need to bring the flavours of your dishes to a whole new level.