Olive Magazine
Candied root veg

Candied root veg

Published: November 6, 2020 at 3:21 pm
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  • Preparation and cooking time
    • Total time
  • Easy
  • Serves 6-8 as a side

Roast your root vegetables in butter and maple syrup for extra extravagance. Perfect for Christmas, or a special Sunday lunch

  • Gluten free
  • Healthy
  • Vegetarian
Nutrition:
NutrientUnit
kcal177
fat7g
saturates2.6g
carbs22g
sugars16.1g
fibre8g
protein2.6g
salt0.3g
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Try this recipe for candied root veg, then check out our roast parsnips, parsnip soup, parsnip chips and more parsnip recipes.

Ingredients

  • 500g carrots, peeled and cut into halves or quarters lengthways
  • 500g parsnips, peeled and cut into halves or quarters lengthways
  • 250g celeriac, peeled and cut into thin wedges
  • 250g raw beetroots, peeled and cut into thin wedges
  • ½ a small bunch thyme
  • 4 cloves garlic, skin on and bashed
  • 2 tbsp olive oil
  • 4 tbsp maple syrup
  • 2 tbsp butter

Method

  • STEP 1

    Heat the oven to 180C/fan 160C/gas 4. Tip the vegetables onto a large baking tray and toss with the thyme, garlic and oil. Season well, then toss again. Roast for 35 minutes, turning everything halfway through, until the beetroots and celeriac are tender when pierced with a knife. Drizzle over the maple syrup and butter, then toss so that they coat the veg. Roast for 20 minutes until the roots are golden and glazed.

*This recipe is gluten free according to industry standards


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