• 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


  1. 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.

  2. 2

    Add the parsnips, potatoes, carrots and onion to the tin along with the rosemary and garlic. Roast for 30 minutes.

  3. 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.

Nutritional Details

Each serving provides
  • Energy 1507kj 360kcal 18%
  • Fat 9.7g 14%
  • Saturates 1.4g 7%
  • Sugars 20.8g 23%
  • Salt 0.1g 2%

% of the Reference Intakes

Typical values per 100g: Energy 377kj/90kcal

Each serving provides

58.0g carbohydrate 8.1g fibre 6.1g protein

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