Ingredients:

  • 700g (Approx. 1.5 lbs) Carrots, peeled and cut into 1-inch (2.5 cm) diagonal pieces
  • 700g (Approx. 1.5 lbs) Parsnips, peeled, cored, and cut into similar 1-inch (2.5 cm) diagonal pieces
  • 60 ml (4 tbsp) Olive Oil
  • 1 tsp Coarse Sea Salt
  • ½ tsp Freshly Ground Black Pepper
  • 80 ml (⅓ cup) Pure Maple Syrup
  • 30g (2 tbsp) Unsalted Butter, melted
  • 1 tbsp Fresh Thyme Leaves, stripped from the stem
  • 60g (½ cup) Pecans, roughly chopped

Instructions:

  1. Preheat the oven to 200°C (400°F). Ensure the carrots and parsnips are cut to a uniform size (approx. 1-inch diagonal pieces) for even cooking.
  2. Place the carrots and parsnips into a large mixing bowl. Toss thoroughly with the olive oil, salt, and pepper until evenly coated.
  3. Divide the vegetables evenly between two large baking sheets. Crucially, ensure they are spread in a single layer and do not touch to allow for proper caramelization. Roast for 20 minutes.
  4. While the roots are roasting, prepare the glaze: combine the maple syrup and melted unsalted butter in a small bowl or jug.
  5. After the initial 20 minutes, remove the baking trays from the oven. Drizzle the maple/butter mixture evenly over the vegetables. Add the chopped pecans.
  6. Using a spatula or tongs, gently toss the vegetables, glaze, and pecans right on the baking sheet until everything is lightly coated. Ensure they are still mostly in a single layer.
  7. Return the trays to the oven for another 15–20 minutes, until the roots are fork-tender and the edges are deeply caramelised and sticky. The pecans should be toasted.
  8. Transfer the roasted roots to a warm serving dish. Sprinkle immediately with the fresh thyme leaves. Toss one last time and serve immediately.