Caramelized Carrots & Parsnips with Camelina Oil & Maple Syrup

2 tablespoons (30 ml) of camelina oil Signé caméline

1 tablespoon (15 ml) of maple syrup

1 tablespoon (15ml) of thyme,  chopped

2 teaspoons (10 ml) of white wine vinegar

2 teaspoons (10 ml) of garlic, chopped

1 teaspoon (5 ml) of coriander

3-4 laurel leaves

2 tablepoons (30 ml) of roasted camelina seeds Signé caméline

4 to 6 carrots of various colours, cut into sticks

4 to 6 small parsnips, cut into sticks

1/2 red onion, thinly sliced

Salt & pepper to taste

1. Preheat the oven to 400 °F (205 °C).
2. In a bowl, combine all the ingredients.
3. Put 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.
4. Set the oven to the grill position (broil) and grill for 2 to 3 minutes until the vegetables begin to brown.