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Photo of Maple & chilli-spiced roasted root vegetables by WW

Maple & chilli-spiced roasted root vegetables

2
Points®
Total Time
50 min
Prep
15 min
Cook
35 min
Serves
6
Difficulty
Easy

Ingredients

Celeriac, raw

1 whole, raw, large, peeled and cut into chips

Parsnip, raw

350 g, quartered lengthways

Carrots, raw

350 g, quartered lengthways

Rapeseed Oil

1 tablespoon(s)

Maple Syrup

1 tablespoon(s)

Chilli flakes

½ teaspoon(s), level

Instructions

  1. Preheat the oven to 200°C, fan 180°C, gas mark 6. Put all the vegetables in a single layer in a large roasting tin – you may need to use 2 tins.
  2. Drizzle over the oil and toss to coat. Season well. Combine the maple syrup and chilli flakes then drizzle over the vegetables. Roast for 30-35 minutes, turning halfway, or until the vegetables are sticky and tender.

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