2 tablespoons camelina oil
1 tablespoon maple syrup
1 tablespoon chopped thyme
2 teaspoons white wine vinegar
2 tsp chopped garlic
1 tsp bullfrog
3-4 laurel leaves
2 tbsp roasted camelina seeds
4 to 6 carrots of various colours cut into sticks
4 to 6 small parsnips cut into sticks
1/2 red onions, thinly sliced
Salt & pepper to taste
- Preheat the oven to 205.C (400.F)
- In a bowl, combine all the ingredients.
Place the vegetables on a baking sheet lined with parchment paper. Bake for 8 to 12 minutes, stirring occasionally, until the vegetables are cooked, but still crunchy.
- Set the oven to the grill position (broil) and grill for 2 to 3 minutes until the vegetables begin to brown.