In
AuthorJanella
Rating
Yields1 Serving
 1 parsnip, quartered
 1 sweet potato, halved and quartered
 2 small corn cobs, halved
 4 small potatoes, quartered
 2 small fennel bulbs, halved
 4 large portobello mushrooms
 2 cups 4-cm (1½-in) chunks Japanese pumpkin
 2 small red onions, peeled and quartered
 1 garlic bulb, cut in half horizontally
 125 ml (4 fl oz/½ cup) olive oil
 2 tbsp thyme sprigs
 2 rosemary sprigs
 2 tsp unrefined salt
 cracked black pepper
 1 handful of flat-leaf parsley leaves, to serve
MAPLE LEMON SAUCE
 2 tbsp lemon juice
 4 tbsp small capers, chopped
 2 tsp pure maple syrup
 1 tsp dijon mustard
1

Preheat your oven to 190°C (375°F/Gas 5).

2

Place all the veggies with the garlic, cut side down, on a large baking tray and add the oil, thyme, rosemary and seasoning. Use your hands to rub the seasoning all over the veggies. Transfer to the oven and roast for 20 minutes. Remove the corn, mushrooms and garlic and place on a lovely serving platter.

3

Turn the veggies on the tray and return to the oven for another 15−25 minutes until cooked and golden.

4

For the sauce, whisk all the ingredients together in a small bowl or combine in a small jar and shake. Pour into a jug.

5

Once the veggies are cooked, combine with those on your platter and scatter on the parsley. Serve with the dressing on the side.

Ingredients

 1 parsnip, quartered
 1 sweet potato, halved and quartered
 2 small corn cobs, halved
 4 small potatoes, quartered
 2 small fennel bulbs, halved
 4 large portobello mushrooms
 2 cups 4-cm (1½-in) chunks Japanese pumpkin
 2 small red onions, peeled and quartered
 1 garlic bulb, cut in half horizontally
 125 ml (4 fl oz/½ cup) olive oil
 2 tbsp thyme sprigs
 2 rosemary sprigs
 2 tsp unrefined salt
 cracked black pepper
 1 handful of flat-leaf parsley leaves, to serve
MAPLE LEMON SAUCE
 2 tbsp lemon juice
 4 tbsp small capers, chopped
 2 tsp pure maple syrup
 1 tsp dijon mustard

Directions

1

Preheat your oven to 190°C (375°F/Gas 5).

2

Place all the veggies with the garlic, cut side down, on a large baking tray and add the oil, thyme, rosemary and seasoning. Use your hands to rub the seasoning all over the veggies. Transfer to the oven and roast for 20 minutes. Remove the corn, mushrooms and garlic and place on a lovely serving platter.

3

Turn the veggies on the tray and return to the oven for another 15−25 minutes until cooked and golden.

4

For the sauce, whisk all the ingredients together in a small bowl or combine in a small jar and shake. Pour into a jug.

5

Once the veggies are cooked, combine with those on your platter and scatter on the parsley. Serve with the dressing on the side.

Roast Veggies with Maple Lemon Sauce
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