Maple Roasted Veggies are delicious, they’re not something I make regularly, but when I do, the kids ask for seconds (I wonder why).

I’ve used carrots and parsnips here, but there’s no limits on the variety of vegetables you can use. Prep them the day before or morning of and just pop them in the oven when ready to cook.

I allow 1 carrot and 1 parsnip per person, but you know your appetites so make as much as you want – they taste amazing in a turkey sandwich.

INGREDIENTS

Carrots

Parsnips

2-3 tbsps of Maple Syrup

Small sprinkle of oil

METHOD

Preheat oven to 180c (fan)

Wash and julienne your veg

Toss with the maple syrup and oil in an oven proof dish

Roast for 20-30mins or until golden brown and veggies are soft

Serve with any of the recipes from my 12 Foods of Christmas Countdown