Candied root veg

By Adam Bush, Anna Glover, Olive

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


Total Time: 55 minutes
Yield: serves 6-8 as a side

Ingredients

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

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.

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