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!
- 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. 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!
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