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
Ingredients
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
Directions
Preparation:15min ›
Cook:50min ›
Ready in:1hour5min
- Preheat oven to 200 degrees C.
- 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.
- Roast vegetables for 50 minutes or until golden and tender. Serve.
