Name: Sticky drumettes with roasted root vegies
Prep time: 15 min
Cook time: 35 min
Total time: 50 min
Yield: 4
Ingredients: 1 medium kumara (400g), cut into wedges; 300 gram kipfler potatoes, cut into wedges; 1 large parsnip (350g), cut into wedges; 2 tablespoon olive oil; 1 tablespoon fresh rosemary, chopped coarsely; 3 clove garlic, crushed; 1 1/2 teaspoon sweet paprika; 1 tablespoon coarse cooking salt; 2 teaspoon caster sugar; 1/2 teaspoon ground black pepper; 1/2 teaspoon ground lemon myrtle; 1/4 teaspoon ground cinnamon; 2 tablespoon maple syrup; 20 drumettes (1.4kg)

Ingredients

1 medium kumara (400g), cut into wedges

300 gram kipfler potatoes, cut into wedges

1 large parsnip (350g), cut into wedges

2 tablespoon olive oil

1 tablespoon fresh rosemary, chopped coarsely

3 clove garlic, crushed

1 1/2 teaspoon sweet paprika

1 tablespoon coarse cooking salt

2 teaspoon caster sugar

1/2 teaspoon ground black pepper

1/2 teaspoon ground lemon myrtle

1/4 teaspoon ground cinnamon

2 tablespoon maple syrup

20 drumettes (1.4kg)

Method

1.Preheat oven to hot 220°C (200°C fan-forced).

2.Combine vegetables, oil, rosemary and garlic in large shallow baking dish. Roast, uncovered, in single layer, about 35 minutes or until vegetables are just tender.

3.Meanwhile, combine paprika, salt, sugar, spices and syrup in large bowl; add drumettes, turn to coat in mixture.

4.Place drumettes, in single layer, on oiled wire rack in large shallow baking dish; roast, uncovered, with vegetables about 30 minutes or until cooked through.

5.Serve drumettes with roasted vegetables.

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