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“I always add pumpkin as well.”
READY IN:
35mins
SERVES:
6
UNITS:
US

Ingredients Nutrition

  • 100 g butter, melted
  • 2 tablespoons maple syrup
  • 1 teaspoon grated ginger
  • 1 carrot, peeled and cut into small batons
  • 1 parsnip, peeled and cut into small batons
  • 1 red onion, cut into wedges
  • 1 swede, peeled and cut into 1cm thick wedges
  • 1 sweet potato, peeled and cut into 1cm thick wedges (200g)
  • 150 g baby spinach leaves

Directions

  1. Preheat oven to 220°C (200°C fan-forced).
  2. Combine butter, maple syrup and ginger in a small bowl. Place all the vegetables onto a large baking tray drizzle with maple mixture and season with salt and pepper. Roast in the oven for 25 minutes or until vegetables are tender.
  3. To serve, toss cooked vegetables into a bowl along with spinach leaves.

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