500g parsnips (around 15cm in length), peeled
500g carrots (around 15cm in length), peeled
4 tsp gluten free plain flour
4 tsp olive or rapeseed oil
4 tsp maple syrup
rosemary sprigs, leaves only, chopped
flaky sea salt
Halve the carrots and parsnips down their length (as they are not too big, the cores shouldn’t be woody so there is no need to remove them), then cut each half into 3 equal pieces.
To do this, cut off the bottom and halve the top down the length. Boil for 5 mins, then drain well and toss with the flour.
Heat oven to 220C/200C fan/gas 7. Put the oil in a large roasting tin and heat in the oven for 5 mins.
Add the carrots and parsnips, turn them in the oil and give the tin a shake so that all the carrots and parsnips are in contact with the base of the tin.
Roast for 30 mins, turning once, until golden. Tip onto a platter, drizzle with the maple syrup and scatter with rosemary and salt.
Recipe adapted from: Good Food