No Sunday lunch would be complete without a side of roasted seasonal root veg, and this recipe enhances the natural sweetness of carrots and parsnips with a dash of maple syrup and fresh thyme.

Season with salt and pepper and top with the Parmesan. Roast for 25 minutes or until the carrots and parsnips are golden-brown at the edges. To make ahead, simply remove the vegetables from the ...

“Most of the time when I roast ... that the carrots will stay moist even after you turn up the heat to give them a tasty caramelization. The process works just as well when parsnips, fennel ...

I like to use different herbs in my cooking as these can ... which are a big part of my meal – I love maple roasted parsnips and carrots with rosemary, pan-fried brussels sprouts cooked in ...

This Creamy Roasted Parsnip Soup plays off the spicy, almost licorice-like, taste of the parsnips. The addition of a few carrots adds a touch more sweetness, while warming spices including ginger ...

White waiting out the winter, it's the perfect time to explore root vegetables. They’re not the pristine beauties associated ...