Root Vegetable Traybake with Maple Glaze

Ingredients

• Carrots 500g
• Parsnips 400g
• Sweet potatoes 500g
• Red onion 2 medium, cut into wedges
• Olive oil 3 tbsp (45ml)
• Maple syrup 3 tbsp (45ml)
• Dijon mustard 1 tbsp
• Garlic 2 cloves, minced
• Fresh rosemary 1 sprig, leaves picked and chopped
• Fresh thyme 1 sprig, leaves picked and chopped
• Sea salt 1/2 tsp, or to taste
• Black pepper 1/4 tsp, or to taste
• Fresh parsley Small bunch, chopped (for garnish)

Method

1. Preheat your oven to 200°C (180°C fan/Gas Mark 6).
2. Peel and chop the carrots, parsnips, and sweet potatoes into roughly equal-sized chunks. Place them in a large roasting tin along with the red onion wedges.
3. Drizzle the vegetables with the olive oil, season with salt and pepper, and toss to coat evenly.
4. Roast for 25 minutes, stirring halfway through, until the vegetables are starting to soften.
5. While the vegetables are roasting, prepare the glaze. In a small bowl, whisk together the maple syrup, Dijon mustard, minced garlic, chopped rosemary, and chopped thyme.
6. Remove the roasting tin from the oven. Pour the maple glaze over the vegetables and toss well to ensure everything is coated.
7. Return the tin to the oven and roast for another 15-20 minutes, or until the vegetables are tender, caramelised, and slightly crisp at the edges.
8. Garnish with fresh chopped parsley before serving hot.