Roasted root veg with maple syrup recipe

  • Serves 6-8
  • 15mins to prepare and 35mins to cook
  • 215 calories / serving
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roasted root veg with maple syrup HERO

Preheat the oven to Gas Mark 5, 180°C, fan 170°C.

Divide the vegetables between two large baking trays (keeping the beetroot away from the other veg to prevent it from staining), then toss with the olive oil, before arranging in a single layer. Season well.

Roast in the oven for 30 minutes, or until golden at the edges. Remove from the oven and toss with the maple syrup, then return to the oven for a further 5 minutes.

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  • Ingredients

  • 6 parsnips, halved (or quartered, if large)
  • 6 carrots, halved (or quartered, if large)
  • 6 beetroot, scrubbed and quartered
  • 2 tbsp olive oil
  • 4 tbsp maple syrup
  • Energy 895kj 215kcal 11%
  • Fat 5g 7%
  • Saturates 1g 5%
  • Sugars 29g 32%
  • Salt 0.5g <1%

of the reference intake
Carbohydrate 40.5g Protein 4.4g Fibre 13.5g


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