2 large sweet potatoes, peeled and chopped into chunks
5 parsnips, quartered lengthways
2 bunches fresh baby carrots, trimmed
½ kent pumpkin, skin on, cut into 10 wedges
1 tbsp chopped fresh rosemary
2 tsp chopped fresh thyme
⅓ cup pure maple syrup
1 tbsp sherry vinegar
1 tbsp prepared gluten-free chicken stock
- Preheat oven to 200°C (180°C fan forced). Place all the veggies in a large bowl. Add herbs, 1 tablespoon maple syrup, ⅓ cup olive oil, 2 teaspoons sea salt and 1 teaspoon cracked black pepper and toss well to coat.
- Divide vegetables between 2 large roasting pans and bake for 1 hr 10 min to 1 hr 20 min, turning twice during cooking, or until veggies are tender and golden. Meanwhile, whisk sherry vinegar, stock and remaining maple syrup in a bowl and set aside.
- Drizzle the vegetables with dressing and turn gently to coat. Transfer to a serving platter or plate and serve. Garnish with fresh rosemary sprigs or chopped fresh parsley.