ROAST MAPLE VEGETABLES
SERVES 8 PREP 15 MINS COOK 55 MINS
1/4 cup olive oil 8 potatoes, halved
8 spring onions, trimmed, peeled
2 bunches baby beetroot, scrubbed 1kg pumpkin, cut into wedges 4 parsnips, peeled, halved lengthways salt and pepper 2 tbsp maple syrup 4 rosemary sprigs
ONE Preheat oven to 180°C/160°C fan. In a large baking dish, heat oil in oven for 10 mins.
TWO Meanwhile, par-boil potatoes for 6-8 mins. Drain well. Shake lightly to roughen up surface.
THREE Add potatoes, onions, beetroot, pumpkin and parsnips to hot oil, turning to coat. Season with salt and pepper.
FOUR Bake for 20 mins. Drizzle with syrup and scatter with rosemary. Bake, turning once, for 20-25 mins or until tender.