Maple Roasted Root Vegetables with Lentils

Shopping list

• 300 g carrots — peeled, cut into batons

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• 200 g parsnips — peeled, cut into batons

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• 200 g raw beetroot — peeled, cut into wedges

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• 2 tbsp olive oil

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• 2 tbsp maple syrup

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• 150 g dried green lentils — rinsed

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• 1 bunch fresh parsley — chopped

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• 0.5 tsp salt

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• 0.25 tsp black pepper

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Step by step

1. 1

   Preheat your oven to 200°C (180°C fan). Place the carrots, parsnips and beetroot in a large roasting tin.

2. 2

   Drizzle with the olive oil and maple syrup, season with salt and pepper, and toss well to coat. Spread out in a single layer.

3. 3

   Roast for 30– 35 minutes, turning once, until the vegetables are tender and caramelised at the edges.

4. 4

   Meanwhile, cook the lentils: place them in a saucepan, cover with cold water by about 5 cm, and bring to the boil. Simmer for 20– 25 minutes until tender but not mushy. Drain well.

5. 5

   Toss the warm lentils through the roasted vegetables in the tin, then transfer to a serving dish.

6. 6

   Scatter over the chopped parsley and serve immediately.