Sweet roasted vegetables
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Sweet roasted vegetables
Some time ago I discovered some new (maybe only for me, of course) vegetables: parsnip, Jerusalem artichoke and white carrot. My first thought was to make a creamy soup out of them, but finally I decided to roast them with some other veggies that I like. The result was just great!

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INGREDIENTS
2-3 potatoes
300g Jerusalem artichokes
2 parsnips
2 carrots
2 white carrots
1 sweet potato
2 tbsp dark maple syrup
fresh rosemary
1 tsp lemon juice
3 tbsp olive oil
chili flakes
salt and black pepper
 

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DIRECTIONS
01
Preheat the oven to 180-190°C. Peel all the vegetables and cut them into longer shape similar to french fries.

02
Place them in a big bowl and add olive oil, maple syrup, lemon juice, chopped rosemary and spices (a bit of chili, salt and black pepper). Mix the veggies well and put in the oven for a 40-50 minutes. When soft, switch on the grill (or broil) option for 5 minutes.

03
Serve the veggies with your favorite yoghurt sauce or with my new discovery, a fig mustard.

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