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 

    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.

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