Name: Candied root veg
Total time: 55 min
Yield: Serves 6-8 as a side
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

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.