1Preheat oven to moderate, 180 C.
2In a large dish heat oil in the oven for 10 mins
3Meanwhile, par-boil potatoes 6 to 8 mins. Drain well. Shake lightly to rough up the surface.
4Add potatoes, pumpkin, onions, beetroot and parsnips to hot oil, turning to coat. Season to taste.
5Bake 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.