These baked vegetables (potatoes, pumpkin, onions, beetroot and parsnips) drizzled with maple syrup and rosemary suit the Christmas season perfectly!
- ¼ cup olive oil
- 8 potatoes, peeled, quartered
- 1 kg pumpkin, thick wedges
- 8 spring onions, trimmed, peeled
- 2 bunches baby beetroot, scrubbed
- 4 parsnips, peeled, halved lengthways
- 2 tbsps maple syrup
- 4 rosemary sprigs
Preheat oven to moderate, 180 C.
In a large dish heat oil in the oven for 10 mins
Meanwhile, par-boil potatoes 6 to 8 mins. Drain well. Shake lightly to rough up the surface.
Add potatoes, pumpkin, onions, beetroot and parsnips to hot oil, turning to coat. Season to taste.
Bake 20 mins. Drizzle with syrup and sprinkle with rosemary. Bake further 20 to 25 mins, turning once, until tender.
TIP: For variation, replace maple syrup and rosemary with mint salt – grind 2 cups mint leaves, finely grated zest and juice 1 lemon together, then stir in ½ cup sea salt flakes. Sprinkle over veggies.