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Recipe

Maple glazed roast vegetables

Oct 29, 2012 1:00pm
  • 15 mins preparation
  • 50 mins cooking
  • Serves 8
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Ingredients

Maple glazed roast vegetables
  • 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

Maple glazed roast vegetables
  • 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.

Notes

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

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