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Maple Thyme Roasted Carrots and Parsnips

Sweet roasted roots with crispy edges, fresh thyme and a light maple glaze. Good hot at dinner or cold from a lunch container.

Serves 4 Prep 10 min Cook 30 min Meal Side

Why it fits: Carrots and parsnips are fibre-dense root vegetables, roasting needs only olive oil, and the maple stays well under a spoonful per serving.

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