Canadian Maple Roasted Root Vegetable and Lentil Bake

Shopping list

• 300 g parsnips — peeled and chopped into chunks

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• 300 g carrots — peeled and chopped into chunks

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• 300 g sweet potato — peeled and chopped into chunks

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• 200 g green lentils — drained and rinsed (tinned or pre-cooked)

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• 3 tbsp olive oil

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• 2 tbsp maple syrup

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• 1 tbsp Dijon mustard — check label for vegan compliance

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• 2 clove garlic — minced

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• 1 tsp fresh thyme — leaves stripped

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• 1 pinch black pepper — to taste

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Step by step

1. 1

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

2. 2

   Toss the parsnips, carrots and sweet potato in 2 tablespoons of the olive oil on a large baking tray, spreading them out in a single layer.

3. 3

   Roast for 25 minutes, turning once halfway, until the vegetables are beginning to caramelise at the edges.

4. 4

   In a small bowl, whisk together the maple syrup, mustard, remaining 1 tablespoon olive oil, garlic and thyme.

5. 5

   Remove the tray from the oven, add the lentils and drizzle over the maple-mustard glaze. Toss everything together.

6. 6

   Return to the oven for a further 10 minutes until the lentils are warmed through and the glaze is sticky.

7. 7

   Season with black pepper and serve warm with steamed greens or a simple salad.