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!
large red onions
ground black pepper
sprigs fresh rosemary or savory
small bunch fresh parsely
a few fresh sage leaves
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
, 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.
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.
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!
Maple Roasted Root Vegetables https://www.yumsome.com/maple-roasted-root-vegetables/