ROASTED BRUSSELS SPROUTS, CARROTS AND PARSNIPS WITH MAPLE SYRUP AND THYME

Preheat your oven to 200°C. On a baking tray, add 3 peeled parsnips (cut into half-inch chunks), 3 peeled carrots (ditto), 680g Brussels sprouts (halved or quartered), 2 tbsp olive oil, 1½ tbsp maple syrup and 1 tbsp thyme. Season with salt and pepper. Spread the veg into a single layer and roast until tender, about 30 mins. Feeds 6. Nutrition per serving: 171 calories, 5g protein, 30g carbs (8g fibre), 5g fat