For a roast side with a few vegetables in the one dish, this rosemary, thyme and maple roasted recipe is ideal, with sweet potato, carrot, pumpkin and parsnips.
For a roast side with a few vegetables in the one dish, this rosemary, thyme and maple roasted recipe is ideal, with sweet potato, carrot, pumpkin and parsnips.
Ingredients
Method
1.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.
2.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.
3.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.
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