Ever since seeing Nigella Lawson roast parsnips in maple syrup in ‘Nigella’s Christmas Kitchen’ I have been hooked. Maple syrup takes delicious roast vegetables up a notch making them sweet, sticky and irresistible. Adding some wholegrain mustard adds a little bite so the maple syrup isn’t overpowering – a very moreish combination.
Don’t limit yourself to parsnips – pumpkin, sweet potato, carrot and beetroot all work beautifully. This week I roasted up some butternut pumpkin and sweet potato as a side dish and had a little leftover. Leftovers are just as exciting to me. They can be used as a quick filling for a Roast Vegetable and Feta Tart or in a frittata. But tonight, being Friday pizza night, I divided up the leftovers over a couple of pizzas along with some caramelised onions and feta which was fantastic.
The quantities will vary on how many people you are cooking for. For our family this week I used 1/2 a butternut pumpkin and one large sweet potato. Then for the glaze it is just equal parts of maple syrup, olive oil and wholegrain mustard. I used about 2 tablespoons of each one. Below is just a guide – use whatever vegetables you have and stick with the equal parts of the glaze ingredients and you can’t go wrong.
maple roasted vegetables
1 sweet potato, peeled and cut into wedges
2 carrots, peeled and cut into wedges
1/2 small butternut pumpkin, peeled and cut into wedges
2 tablespoons olive oil
2 tablespoons maple syrup
2 tablespoons wholegrain mustard
sea salt and freshly ground black pepper
Preheat oven to 220 degrees C. Line a baking tray.
In a large bowl whisk together the olive oil, maple syrup and mustard. Add the vegetables, season, and toss everything together then arrange on the prepared baking tray. Roast for 30 minutes or until cooked and golden.