Preheat oven to 200C and line a baking tray with baking paper. Arrange the carrots and parsnips onto the baking tray, then drizzle with the Roast Potato Oil and lightly season with salt and pepper. Roast for 25-30 minutes (or until softening), turning half-way through.
Whisk together the maple syrup, mustard and sprinkle of the Rub 2. Use a pastry brush to apply to the cooking veg, sprinkle over the Thyme leaves, then place back in the oven to bake for around ten more minutes, or until caramelising.