Maple & chilli-spiced roasted root vegetables
1
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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