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Sticky maple roast root vegetables
- 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.
![Sticky maple roast root vegetables](https://www.deliciousmagazine.co.uk/wp-content/uploads/2018/08/421031-1-eng-GB_veg-768x1001.jpg)
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
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.
- Recipe from January 2007 Issue
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