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Maple Roasted Vegetables
Maple syrup has a soft, almost smoky sweetness that partners wonderfully with roasted vegetables. If you don't have it, you can use a mild honey.
Prep Time
15 mins
Cook Time
40 mins
Serves
6
Vegan
Dairy Free
Gluten Free
Nut Free
Special Occasions
$
Kiwi
Salads & Sides
Dinner
Potluck
Ingredients
1/4 pumpkin, peeled, cut into small wedges
2 kumara/sweet potatoes, peeled and cut into chunks
3 parsnips, peeled and quartered lengthways
3 tbsp extra-virgin olive oil
2 tbsp maple syrup
1/2 tsp salt
freshly ground black pepper
2 red peppers, cored and quartered
300 g green beans, or asparagus
Method
STEP 1
Preheat oven to 200°C.
Toss pumpkin, kumara and parsnips in a bowl with oil, maple syrup, salt and pepper.
Spread out in a single layer in a large roasting dish, adding any excess oil and syrup from the bowl.
Roast until almost tender and starting to caramelize, about 40 minutes, turning halfway through cooking and adding peppers and beans or asparagus in the last 15 minutes.
TIP
A splash (1-2 tsp) of sherry vinegar into the hot roasting pan once vegetables are cooked adds a great flavour.
