Sticky Maple Roasted Root Vegetables


These delicious roasted root vegetables are easy to make as you don't peel them. Most of the flavour and goodness is in the skin... and they are so delicious with winter meals, Thanksgiving and Christmas feasts. 

With thanks to My Primrose Hill Kitchen

Serves 4-6



1 kg of assorted root vegetables( I used parsnips and carrots) 

3 tablespoons of olive oil

5 tablespoons of maple syrup

salt and pepper to taste

Preheat the oven to 190c and prepare the vegetables, removing the ends and slicing length ways. Place in a large roasting tray and coat in the olive oil and season with salt and pepper. Roast for 45 minutes turning them half way through. Turn up the oven to 200c. Return to the oven for 15 minutes until the vegetables are tender, caramelised and sticky.