Maple Winter Roasted Veg (Print Version)

# Ingredients:

01 - 1 large parsnip.
02 - 4 small carrots with tops.
03 - 1 small piece of pumpkin.
04 - 6 spears of asparagus.
05 - 1 sweet potato.
06 - 450 g of fingerling potatoes.
07 - 500 g of plain cooked chestnuts.
08 - 2 tablespoons of thyme.
09 - 100 ml of olive oil.
10 - 1 teaspoon of black pepper.
11 - 1 tablespoon of salt.
12 - 220 ml of maple syrup.

# Instructions:

01 - Wash the asparagus well.
02 - Slice the pumpkin into fry-shaped sticks.
03 - Put the veggies in the oven for 1 hour and 45 minutes. Stir them every 30 minutes.
04 - Set your oven to 200°C to warm up.
05 - Toss the veggies in the bowl to coat well with herbed oil.
06 - Whisk together olive oil, thyme, salt, and pepper in a large mixing bowl.
07 - Peel the parsnip and cut it into fry-like sticks.
08 - Drizzle the maple syrup over the veggies 20 minutes before they’re fully done.
09 - Spread the vegetables out on a large roasting dish.
10 - Cut fingerling potatoes lengthwise into halves.
11 - Peel the carrots and halve them lengthwise.

# Notes:

01 - Make sure all veggies are chopped to roughly the same size for even cooking.
02 - Keep turning the veggies often so they caramelize evenly.

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