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Maple Roasted Vegetables

Name: Maple Roasted Vegetables
Prep time: 15 min
Cook time: 40 min
Yield: 6
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

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

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.