© J Sainsbury plc 2020
Big tray of roasted vegetables
Why not try our traditional roasted vegetables with a touch of maple syrup and chestnut to add to the flavour?
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Ready in 1 hour 10 minutes
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Cooking time 55 minutes
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Prep time 15 minutes
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Serves 4
Ingredients
- 3 tbsp olive oil
- 4 parsnips, peeled and chopped into pieces
- 3 white potatoes, peeled and chopped into pieces
- 4 carrots, peeled and chopped into pieces
- 1 red onion, cut into thin wedges
- 2 sprigs fresh rosemary
- 2 cloves garlic, peeled
- 100 g cooked and peeled chestnuts
- 3 tbsp pure Canadian maple syrup
Method
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1
Preheat the oven to 200°C, fan 180°C, gas 6. Put the olive oil in a roasting tin and put in the oven to heat for 5 minutes.
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2
Add the parsnips, potatoes, carrots and onion to the tin along with the rosemary and garlic. Roast for 30 minutes.
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3
Crumble over the chestnuts, then drizzle over the maple syrup. Mix well, then roast for a further 15-20 minutes, until golden.
Cook’s tip: if your vegetables look like they are beginning to dry out during roasting, drizzle some apple juice or vinaigrette over the top.
