SERVES 6 READY IN 45 MIN
500g carrots and 500g parsnips, peeled and cut into roughly even-sized chunks 2 tbsp vegetable oil Few stalks fresh thyme 25g butter
25g granulated sugar
IHeat the oven to 200°C.
Put the carrots and parsnips in a roasting tin with the oil and thyme, and season, tossing well. Roast for 30-40 min, until tender. You can prep ahead to this point, then when you are ready to serve continue with Step 2 .
2 Melt the butter and sugar in a heavy-based pan, increase the heat and cook for 5 min. Add 1 tsp flaky sea salt. Drizzle over the veg, then return to the oven for a few minutes to crisp up. Serve with extra thyme.
Kids not crazy about parsnips? No problem! Use sweet potatoes for an alternative that will please all palates.
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