Sticky Roasted Root Vegetables

    1 hour 5 minutes

    Earthy parsnips, beetroot and onions mixed with sweet pumpkin and carrot then tossed in golden syrup and butter makes this a wonderful side dish of sticky roasted vegetables!

    1 person made this

    Serves: 6 

    • 25g butter, melted
    • 2 tablespoons golden syrup
    • salt and ground black pepper
    • 500g butternut pumpkin, cut into 5cm pieces
    • 500g parsnips, peeled, cut into batons
    • 500g carrots, peeled, cut into batons
    • 3 small beetroot, peeled, quartered
    • 2 red onions, cut into wedges
    • 3 sprigs lemon thyme

    Preparation:15min  ›  Cook:50min  ›  Ready in:1hour5min 

    1. Preheat oven to 200 degrees C.
    2. Combine melted butter and golden syrup in a small bowl. Season with salt and pepper. Place vegetables in a large baking dish. Add oil mixture. Toss to combine. Add thyme sprigs.
    3. Roast vegetables for 50 minutes or until golden and tender. Serve.

    Recently Viewed

    Reviews and Ratings
    Global Ratings:

    Reviews in English (0)