Canadian Maple Roasted Root Vegetables

Shopping list

• 300 g carrots — peeled and cut into chunks

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• 300 g parsnips — peeled and cut into chunks

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• 250 g beetroot — peeled and cut into wedges

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• 3 tbsp olive oil

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• 2 tbsp maple syrup — pure

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• 2 tsp fresh thyme — leaves only

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• 0.5 tsp black pepper — freshly ground

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Step by step

1. 1

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

2. 2

   Place the carrots, parsnips and beetroot on a large roasting tin.

3. 3

   Drizzle with olive oil and maple syrup, then scatter over the thyme and black pepper.

4. 4

   Toss everything together until the vegetables are evenly coated.

5. 5

   Roast for 35– 40 minutes, turning halfway, until the vegetables are tender and golden at the edges.

6. 6

   Serve warm as a side dish.