Home > Christmas trimmings, sides and sauces > Sticky maple roast root vegetables

Sticky maple roast root vegetables

Name: Sticky maple roast root vegetables
Yield: Serves 6
Cuisine: British recipes
Ingredients: Butternut squash, peeled, fibres and seeds removed, cut into chunks; 500g baby Chantenay carrots; 750g bag frozen roasting parsnips; 3 tablespoons oil; 4 tablespoons maple syrup

Published: 31 Dec 06
Updated: 18 Mar 24

Give your root vegetables a boost with this sticky maple syrup recipe for your parsnips and carrots.

Easy
January 2007

Test kitchen approved

Serves 6
Ready in 1 hour 10 minutes

Give your root vegetables a boost with this sticky maple syrup recipe for your parsnips and carrots.

Save recipe

Save

Save recipe Print

Rate

Ingredients

Butternut squash, peeled, fibres and seeds removed, cut into chunks
500g baby Chantenay carrots
750g bag frozen roasting parsnips
3 tablespoons oil
4 tablespoons maple syrup

Cook Mode Sticky screen? No thanks! Tap to prevent your screen from going off while cooking.

Method

Preheat the oven to 190°C/fan170°C/gas 5.
Put the squash chunks in a large roasting tin – use the tray that fits into the oven rungs. Add the carrots and parsnips. Drizzle with the oil and season. Toss together and roast for 45 minutes.
Drizzle the 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.