400g chantenay carrots, cut
400g parsnips, cut into batons
2 tbsp olive oil
Small handful fresh thyme leaves
Grated zest and juice of ½ orange
4 tbsp maple syrup
1. Preheat the oven to 200°C/fan180°C/gas 6. Put the carrots and parsnips in a large roasting tin, drizzle with the oil, salt and pepper and most of the thyme, and roast for 30 minutes.
2. Drizzle over the orange juice and zest and maple syrup, and roast for 10 minutes until caramelised. Scatter with thyme before serving.
- To freeze: Parboil the prepared carrots and parsnips in boiling water for 4-5 minutes, drain, then place in a single layer on a bking sheet until cool. Open-freeze until solid, then transfer to freezer bags. When you want to eat them, put the frozen veg in a roasting tin with a drizzle of oil and roast for 15 minutes, then add the glaze.