Suitable for Nut-free | Vegetarian
Serves 6
Nutrients per serving:
Ingredients:
- 2 sweet potatoes, scrubbed well
- 4 carrots, peeled
- 4 parsnips, peeled
- Olive oil
- 3 tbsp maple syrup
- 1 tsp smoked paprika
- ½ tsp cayenne pepper
- 6 sprigs of fresh rosemary
- Salt and pepper
Method:
1. Preheat the oven to 200oC (fan 180oC).
2. Cut the sweet potatoes into equal-sized wedges and halve the carrots and parsnips lengthways.
3. Place in a large baking tray in a single layer, or spread them over 2 trays.
4. Drizzle with olive oil and maple syrup and sprinkle over the paprika and cayenne pepper.
5. Toss everything together, then tuck the rosemary into the veg and season to taste.
6. Roast for 60 minutes, turning once or twice in that time.
7. When they’re finished cooking, the veg should be golden and sticky, with edges that are slightly crisp…delicious!
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