Ingredients
-
5 large carrots
4 large parsnips
2 red peppers
1 yellow pepper
1 large sweet onion, such as Vidalia
Olive oil
Generous pinches of salt and pepper
4 tsp maple syrup
1 tbsp red wine vinegar
1 tsp finely grated fresh ginger
1 garlic clove, minced
2 tbsp olive oil
Methods/Steps
Position oven racks to top and bottom thirds. Preheat oven to 475° F. Place 2 large rimmed baking sheets in oven while it is preheating. Peel carrots and parsnips and slice lengthwise into 2 or 3 long pieces. Cut peppers into quarters. Slice onion into thick wedges. Place all vegetables into very large bowl. Drizzle with oil and sprinkle with salt and pepper. Toss to mix. Remove baking sheets from oven to heat-proof surface. Carefully tumble vegetables onto sheets and spread out. Set bowl aside. Roast in oven until tender and lightly charred around edges, 15 –20 minutes. Switch baking sheets halfway through roasting. While vegetables are cooking, use the same bowl (unwashed) to make dressing. Whisk maple syrup with vinegar, ginger, garlic and pinches of salt and pepper. Slowly whisk in 2 tbsp olive oil. When vegetables are cooked, turn into bowl and toss with dressing. Arrange on a platter.
Additional Tips
This dish is a great way to increase your vegetable intake. Rich in vitamins, minerals, antioxidants and fibre, vegetables and fruit are a long-term health insurance policy. Brimming with colour and flavour, most have the added benefit of being low in calories and fat. When choosing vegetables for roasting, go for those with darker colours of red, orange and green; they are the richest in nutrients.
