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This recipe first appeared in Woman’s Day.
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Ingredients
Method
1.Preheat oven to moderate, 180°C.
2.In a large baking dish, heat oil in the oven for 10 minutes.
3.Par-boil potatoes for 6-8 minutes. Drain and shake lightly to rough up the surface.
4.Add potatoes, pumpkin, onions, beetroot and parsnips to hot oil, turning to coat. Season.
5.Bake for 20 minutes. Drizzle with maple syrup and sprinkle with rosemary. Bake for a further 20-25 minutes, turning once, until tender.
Note
- For a variation, replace maple syrup and rosemary with mint salt – grind 2 cups mint leaves, finely grated zest and juice of 1 lemon together, then stir in ¼ cup sea salt flakes. Sprinkle over veges.
