
A simple tray of root vegetables roasted with a light maple glaze.
200 gPotato
150 gCarrot
150 gParsnip
1.5 tbspMaple Syrup
1.5 tbspVegetable oil
Cut the potato, carrot, and parsnip into even pieces.
Toss the vegetables with oil, maple syrup, salt, and black pepper.
Roast at 200°C / 400°F for 30 minutes until tender and browned.
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To tasteSalt
To tasteBlack Pepper