5 parsnips, peeled and cut in long slices 5 oz Pumpkin/Butternut Squash cut into large wedges 3 tbsp of good quality maple syrup 2 tsp of mixed peppercorns crushed 4 tbsp olive oil Pinch of salt
What to do:
Oven: Preheat to 220°C or 200°C with a fan assisted oven
Step 1: Use a roasting tin that you can heat on a stove top as well as in an oven. Add the oil to the roasting pan and heat on the stove top. When the oil starts to sizzle add the vegetables. Fry for about 10 minutes or until the vegetables start to turn brown.
Step 2: Place the roasting tin in the oven for 50-60 minutes until the vegetables are brown and soft. You should shake the tin a couple of times during cooking to ensure the vegetables don't stick to the base of the pan.
Step 3: Remove the pan from the oven and drizzle the maple syrup over the vegetables followed by the mixed peppercorns and a pinch of salt. Return to the oven for 5 minutes to warm up the syrupy glaze.