roast vegetables

Roasted Baby Root Vegetables

Serves 4 as a side dish

125 ml (½ cup) vegetable or chicken stock
250 g baby carrots, halved lengthways, if desired 
250 g baby turnips, halved
4 sprigs fresh thyme
30 ml (2 T) butter
45 ml (3 T) Huletts Maple Syrup 
8 spring onions, washed and trimmed
250 g pre-cooked baby beetroot, halved
olive oil 
salt flakes and black pepper, to taste
micro herbs, to serve (optional)
  1. Pour the stock into a medium size saucepan and place over medium heat, add the carrots, turnips and thyme and simmer for +/- 5 minutes.
  2. Add the butter and 15 ml (1 T) Huletts Maple Syrup.
  3. Simmer uncovered over high heat for another 10 minutes (or until the vegetables are almost soft).
  4. Place the spring onions in a pan with 15ml (1 Tsp) olive oil over low to medium heat and sauté until just soft.
  5. Remove the vegetables from the stock and place on a baking tray.
  6. Add the baby beetroot and top with the spring onions.
  7. Drizzle with olive oil.
  8. Place the vegetables under the oven grill and lightly grill until the vegetables start to brown. – Keep a watchful eye to avoid the vegetables burning?
  9. Just before serving, drizzle the vegetables with 30 ml (2 T) Huletts Maple Syrup and place under the oven grill for a further 2 minutes.
  10. Season to taste. Serve scattered with micro herbs.