Roasting is the best way to extract all the sweetness from a winter veg, and who doesn’t like roasted vegetables? Ditch the potatoes on this one and try some roasted roots….Drizzle with extra virgin olive oil and add a kicker of maple syrup, and you are sweet! Serve them with my #roast chicken with tarragon butter.

Not a parsnip fan use a Swede, or turnip, they will love this flavour combo.

Roasted carrots and parsnips
with maple dressing

Serves 4 prep time 10 minutes cooking time 40

1 bunch Dutch carrots, peeled and trimmed, halved lengthways if thick

3 large parsnips, peeled and quartered (so they
are pretty much the same thickness as the carrots)

1 whole head garlic, cut in half

2 Tbsps extra virgin olive oil

½ cup maple syrup

1 Preheat oven to 180c or 160c fan forced. Place carrots and parsnips in a tray and drizzle with olive oil. Season with sea salt & pepper. Toss to combine. Roast with 35-40 minutes, tossing half way
through till golden brown and tender.

2 Remove from oven and drizzle with maple syrup while they are still hot. Toss to combine in the cooking juices. Serve with # roast chicken with tarragon butter.