Pumpkin and carrots and maple syrup are a marriage made in heaven! Once you have tasted these, I am not sure you will ever want to go back to plain roasting!
Hints & Tips
- I have used pumpkin & carrots but I have also cooked parsnips in the same way too!
- You can make as much or as little as you like, depending on the number of guests!
- You can cook this in the same oven at the same time as cooking the Roast Lamb Cutlets and the Heavenly Roast Potatoes– you may need to start cooking these a little earlier.
- I line just about every baking dish with baking paper as the food does not stick and it significantly reduces the amount of cleaning required!!!
- GF, DF, Veg, V, SF
- Category: Baking & Roasting, Dairy Free, Gluten Free, Side Dishes, Sugar Free, Vegan, Vegetables, Vegetarian
Ingredients
- 1/2 Kent Pumpkin
- 5 Carrots
- 1/3 cup Pure Maple Syrup
- 1/2 cup Olive Oil
Instructions
- Preheat the oven to 180 degrees Celsius.
- Peel and cut the pumpkin into 3-4cm chunks (approx).
- Cut the carrot into similar size chunks.
- Mix the olive oil and maple syrup in a bowl until well mixed. Add the pumpkin and carrot and toss until well coated.
- Place the mixed pumpkin and carrot on deep baking tray lined with baking parchment.
- Cook in the oven for 45 minutes.
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