The maple glaze adds a touch of sweetness that complements the natural sweetness of the roasted harvest vegetables. This dish is perfect for a cosy autumn dinner or as a side dish for Thanksgiving.
Ingredients
- 1/2 large butternut squash, peeled and cubed
- 400g potatoes, cubed
- 2 red onion, sliced
- 2 carrots, sliced
- 3 parsnips, sliced
- other veggies... sweet potatoes, beetroot, Brussels sprouts
- 6 sprigs fresh rosemary, leaves stripped and chopped
- 4 sprigs fresh time, leaves stripped and chopped
- 3 tablespoons olive oil
- 2 tablespoons maple syrup
- Salt and pepper to taste
- to serve, crumble over cave-aged goat's cheese and freshly chopped parsley.
- 1/2 large butternut squash, peeled and cubed
- 400g potatoes, cubed
- 2 red onion, sliced
- 2 carrots, sliced
- 3 parsnips, sliced
- other veggies… sweet potatoes, beetroot, Brussels sprouts
- 6 sprigs fresh rosemary, leaves stripped and chopped
- 4 sprigs fresh time, leaves stripped and chopped
- 3 tablespoons olive oil
- 2 tablespoons maple syrup
- Salt and pepper to taste
- to serve, crumble over cave-aged goat’s cheese and freshly chopped parsley.
Preheat your oven to 180°C/350°F/gas 4.
Prep and chop all your chosen veggies. Transfer the vegetable mixture onto a large baking sheet or roasting pan in a single layer.
Drizzle the olive oil and maple syrup over the vegetables. Sprinkle with thyme, rosemary, salt, and pepper. Toss well to coat all the vegetables evenly.
Place the baking sheet/roasting dish in the preheated oven and roast for about 55-60 minutes or until the vegetables are tender and caramelized. Stir once or twice during cooking to ensure even browning.
Remove from the oven and let it cool slightly before serving. Go the extra mile and serve with some freshly crumbled cave-aged goat’s cheese and some freshly parsley.