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+ servings
Roasted carrots, parsnips and caramelised onions with fluffy polenta flavoured with whole grain mustard and thyme. Absolutely delicious!
Duration1 hr 20 mins
Cook Time1 hr
Prep Time20 mins


  • 6 carrots carrots trimmed
  • 4 Parsnips trimmed
  • 1 tbsp olive oil
  • 1 tbsp maple syrup
  • Pinch sea salt
  • Black pepper
Caramelised Onions
  • 2 red onions sliced into rings
  • 2 tbsp olive oil
  • Pinch sea salt
Polenta Mash
  • 100 g instant polenta
  • 400 g water
  • 1 tbsp extra virgin olive oil
  • 1 1/2 tsp sea salt
  • 100 ml plantbased milk
  • Black pepper
  • Squeeze lemon
  • Lots of fresh thyme
  • 1 tbsp whole grain mustard


For the roast veg:

  • Pre heat your oven to 180c
  • Place the veg on a baking tray and coat in olive oil, maple, salt and pepper.
  • Bake for 50 -60 minutes until soft in the middle and caramelised on the outside. Keep your eye on them as they will cook at varying times.

For the caramelised onion:

  • Add the oil and sliced onion to a small pan and fry very slowly on a low heat for 30 – 40 minutes until caramelised.
  • Then add the salt and pepper. Set aside.

For the polenta:

  • Add the water to a saucepan, bring to the boil. Slowly add in the polenta in a steady stream. Stir continuously for 1 minute. Turn off the heat.
  • Allow to cool a little
  • Add the polenta and all the other ingredients to a food processor and blitz smooth and creamy consistency.
  •  Serve the roast veg on the fluffy polenta. Top with the caramelised onions.
For the caramelised onion:For the polenta:This recipe was republished with permission from Rebel Recipes. Find the original recipe here