Canadian Maple Glazed Root Vegetables with Pecans

Shopping list

• 300 g parsnips — peeled and cut into batons

  Sub
• 300 g carrots — peeled and cut into batons

  Sub
• 250 g raw beetroot — peeled and cut into wedges

  Sub
• 3 tbsp olive oil

  Sub
• 3 tbsp maple syrup

  Sub
• 50 g pecans — roughly chopped

  Sub
• 4 sprigs fresh thyme

  Sub
• 1 pinch black pepper — to taste

  Sub

Step by step

1. 1

   Preheat your oven to 200°C (180°C fan).

2. 2

   Toss the parsnips, carrots and beetroot in the olive oil, then spread them out on a large baking tray lined with baking parchment.

3. 3

   Scatter over the thyme sprigs and season with black pepper.

4. 4

   Roast for 30 minutes, turning halfway, until the vegetables are tender and caramelising at the edges.

5. 5

   Drizzle the maple syrup over the roasted vegetables and scatter over the chopped pecans.

6. 6

   Return to the oven for a final 5– 7 minutes, until the pecans are lightly toasted and the glaze is sticky.

7. 7

   Remove the thyme sprigs, toss everything gently and serve warm.