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Preheat the oven to gas 7, 220°C, fan 200°C. Scrub 450g tendersweet carrots and put them in a roasting tin. Drizzle with 1 tablespoon olive oil, season and toss to coat. Tuck in 4 thyme sprigs and roast for 25 minutes.
Mix 1 tablespoon maple syrup or clear honey, 1 tablespoon wholegrain mustard and 1 teaspoon light soy sauce together in a small bowl. Pour over the carrots, turning to coat evenly. Return to the oven for 8 minutess until sticky and glazed. Spoon onto a warm serving plate and scatter with 5g roughly chopped parsley to serve.
