Roasted Winter Vegetables

Name: Roasted Winter Vegetables
Yield: Serves 2
Ingredients: 2 red onions, each cut into 8 wedges; 250 g (9 oz) carrots, cut into fingers; 1–2 pre-cooked beetroot (beets), cut into fingers; salt and freshly ground black pepper, to taste; 3–4 tbsp olive oil; 3 tbsp maple syrup; 250 g (9 oz) parsnips, cut into fingers

Preparation info

Serves
2

Difficulty
Easy

Appears in

Rose Elliot's Complete Vegan

By Rose Elliot

Published 2019

About

These lovely winter vegetables roasted in olive oil and maple syrup are very quick to put together. Serve with cauliflower couscous (or regular couscous), or with a dollop of Hummus, or with tender-stem broccoli (put it on to cook when you add the beets to the roast vegetables).

Ingredients

250 g (9 oz) carrots, cut into fingers
250 g (9

Side dish
Winter
Vegan

Method

Preheat the oven to 180°C/350°F/gas mark 4.

Put the carrots, parsnips and onions into a roasting pan, drizzle over the olive oil and maple syrup and season with salt and pepper. Roast for