Name: Maple glazed roast vegetables
Prep time: 15 min
Cook time: 50 min
Total time: 65 min
Yield: 8
Ingredients: 3 parsnips, peeled, chopped; 1 bunch beetroot, peeled, quartered; 1/2 pumpkin, peeled, seeded, chopped; 2 tablespoon olive oil; 1 teaspoon caraway seeds; 1 cup maple syrup; 2 bunch baby carrots, trimmed, washed, peeled; 8 squash, halved

Maple glazed roast vegetables

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Serves 8

Prep

15M

Cook

50M

Total

1H 5M

Ingredients

3 parsnips, peeled, chopped

1 bunch beetroot, peeled, quartered

1/2 pumpkin, peeled, seeded, chopped

2 tablespoon olive oil

1 teaspoon caraway seeds

1 cup maple syrup

2 bunch baby carrots, trimmed, washed, peeled

8 squash, halved

Method

1.Preheat oven to 200°C.

2.Combine parsnip, beetroot, pumpkin, oil and caraway seeds in a large baking dish. Season to taste. Bake for 30 minutes.

3.In a small saucepan, bring maple syrup to the boil. Simmer for 8-10 minutes until thickened slightly.

4.Add carrots and squash to vegetables in pan. Pour over half the maple glaze. Bake a further 15-20 minutes until vegetables are tender. Serve drizzled with remaining maple glaze.

Onion, swede or sweet potato may be added to this mixture.
Note

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Ingredients

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