Salted caramel roasted carrots & parsnips

Takes 45 mins serves 6 Preheat the oven to 200°C/gas 6. Peel and chop 500g carrots and 500g parsnips into even-sized chunks. Transfer to a roasting tin with 2tbsp vegetable oil, a few fresh sprigs of thyme and season. Roast for 30-40mins, until tender. Melt 25g butter and 25g granulated sugar in a heavy-based pan, increase the heat and cook for 5 mins. Add 1tsp flaky sea salt. Drizzle over the veg, then return to the oven for a few mins to crisp up. Serve with extra thyme. Or instead of using butter and sugar, roast the veg drizzled in maple syrup.