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Sticky maple roast root vegetables recipe

By Angela Boggiano & Debbie Miller

Serving instructions

1. Serves 6
2. Ready in 1 hour 10 minutes
3. Rate 1 star Rate 2 stars Rate 3 stars Rate 4 stars Rate 5 stars
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Give your roots a boost this Christmas by making this sticky maple syrup for your squash, parsnips and carrots. They'll love it!

Ingredients

1. Half 1 butternut squash,
2. 500g baby Chantenay carrots
3. 750g bag frozen roasting parsnips
4. 3 tablespoons oil
5. 4 tablespoons maple syrup

Method

1. Halve 1 butternut squash, discarding the fibres and seeds, then peel. Cut into chunks and put in a large roasting tin – use the tray that fits into the oven rungs. Add 500g baby Chantenay carrots and 750g bag frozen roasting parsnips. Drizzle with 3 tablespoons oil and season. Toss together and roast at 190°C/fan170°C/gas 5 for 45 minutes (pop in the oven 15 minutes before you remove the foil from the turkey). Drizzle 4 tablespoons maple syrup over the vegetables and toss together well. Return to the oven and roast for a further 15-20 minutes at 220°C/fan200°C/gas 7, until tender, golden and sticky.

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