Ingredients

The following ingredients have 4 Servings
  • 500 g baby rainbow carrots
  • 500 g baby parsnips
  • 2 tablespoons olive oil
  • 1 tablespoon maple syrup
  • 1 tablespoon balsamic vinegar
  • sea salt (optional)

Instruction

  • Preheat the oven to 180°C (fan)/200°C/gas mark 6.
  • Wash the carrots and parsnips. Baby carrots and parsnips don’t really need to be peeled but you can if you prefer.
  • Cut the parsnips in half and place them in a roasting tin. Add the baby carrots.
  • Mix the olive oil, maple syrup and balsamic vinegar together and drizzle over the vegetables.
  • Place in the centre of the oven and roast for 60 minutes, stirring after 20 and 40 minutes until soft.