About this recipe:This delightful roast parsnip and sweet potato vegetable medley is a wholesome addition to any feast.
450g sweet potatoes, cut into long thin rectangles
1 large carrot, cut into long thin rectangles
1 large parsnip, cut into long thin rectangles
olive oil, as needed for cooking
salt and pepper, to taste
4 sprigs fresh thyme
2 tablespoons maple syrup, or to taste
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Method Prep:20min › Cook:45min › Ready in:1hr5min
Preheat oven to 190 C / Gas 5.
Scatter pieces of sweet potato, carrot, and parsnip onto a baking tray; drizzle with olive oil and season with salt and black pepper.
Roast in the preheated oven until vegetables are partially soft, about 30 minutes. Scatter thyme sprigs over vegetables and drizzle with maple syrup. Return to oven and bake until vegetables are soft, about 15 more minutes.