Roasted Root Vegetables with Maple Glaze

Name: Roasted Root Vegetables with Maple Glaze
Prep time: 25 min
Cook time: 40 min
Total time: 1 h 5 min
Yield: Serves 6
Ingredients: 2 carrots, peeled and cut into batons; 2 parsnips, peeled and cut into batons; 2 beetroot, peeled and cut into wedges; 1 sweet potato, peeled and cut into chunks; 2 tbsp The Olive Tree Extra Virgin Olive Oil; 2 tbsp Brookdale Pure Maple Syrup; 1 tbsp fresh thyme leaves (add more thyme for garnish); Stonemill Salt & pepper

How to make Roasted Root Vegetables with Maple Glaze

Prep Time: 25 minutes | Cook Time: 40 minutes | Serves: 6

Ingredients

2 carrots, peeled and cut into batons
2 parsnips, peeled and cut into batons
2 beetroot, peeled and cut into wedges
1 sweet potato, peeled and cut into chunks
2 tbsp The Olive Tree Extra Virgin Olive Oil
2 tbsp Brookdale Pure Maple Syrup
1 tbsp fresh thyme leaves (add more thyme for the garnish
Stonemill Salt & pepper

Method

Preheat oven to 200°C (fan-forced). Line a large baking tray with paper. Place all root vegetables on the tray.
Drizzle with olive oil, maple syrup, thyme, salt, and pepper. Toss to coat. Roast for 35–40 minutes, turning once, until golden and tender.
Transfer to a platter and serve warm, garnished with extra thyme.

Pro Tip: For extra caramelisation, switch oven to grill for the final 5 minutes of roasting.

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