Maple Roasted Root Vegetables
No roast dinner is complete without a goodly pile of roast veggies, right? And there's little more goodly than these maple roasted root vegetables. Bung 'em in the oven, and then in your tummy - you won't be disappointed!
Servings: 4
Calories: 353kcal
Ingredients
- 500 g Jerusalem artichokes (aka sunchokes)
- 8 baby parsnips
- 8 baby carrots
- 4 large red onions
- 2 large beetroots
- 2 heads garlic
- 3 tablespoon olive oil
- ¼ teaspoon sea salt
- ½ teaspoon ground black pepper
- 4 sprigs fresh rosemary or savory
- small bunch fresh parsely
- a few fresh sage leaves
- 4 tablespoon maple syrup
Instructions
- Pre-heat your oven to 220ºC (430ºF/gas mark 7).
- Scrub the artichokes, and cut into large bite-sized pieces. No need to peel them.
- Wash the baby parsnips and carrots, and peel and quarter the onions.
- Use a y-peeler to remove the skin from the beetroots, and cut the ends off. Give the beets a rinse, then cut into quarters.
- Remove any excess paper from the garlic but keep the heads whole.
- Place all the veggies into a large mixing bowl, along with the olive oil, salt, and pepper. Mix well (I use my hands), ensuring everything is well-coated.
- Tip out onto a large baking tray, strew the herbs over the top, then roast in the centre of the oven for 40 minutes.
- Remove from the oven, and drizzle over the maple syrup. Using a couple of large spoons, toss the veggies and herbs in the maple, and then return to the oven for another 10 minutes.
- Serve immediately.
- Any leftovers can be stored once cool in an airtight container in the fridge for up to a week. They don't freeze well though.
Notes
- Although I've given a list of vegetables and herbs, feel free to use your own favourites.
- Roasting times are based on my oven, your own may be different, so do check on the veggies to make sure they're not being charred to a crisp!