Glazed Root Vegetables - a Delicious Winter Side Dish

Naturally sweet roasted root vegetables get elevated to a whole new level of deliciousness with a little coating of chicory root syrup. Glazed to perfection, crispy round the edges and beautifully moreish.

The perfect side dish for winter.

Prep Time - 10 mins

Cook Time - 30 - 40 minutes

Serves 4- 6 

Ingredients

  • 2 large parsnips peeled and sliced

  • 4 large carrots peeled and sliced

  • 3-4 raw beets, peeled and diced

  • 3 - 4 garlic cloves (unpeeled)

  • 3 tbsp olive oil

  • 2 tbsp Homespun Chicory Root Syrup

  • Salt and Pepper to taste

  • Thyme to garnish (optional)


Method

  1. Preheat your oven to 180C (350F).

  2. Place beets and carrots into pots of boiling water and cook for 10 minutes.

  3. Drain the beets and carrots. 

  4. Lay beets, carrots and parsnips, on a large baking tray or trays keeping them separate, alongside the unpeeled garlic cloves. Toss with olive oil and then roast for 20 minutes.

  5. Remove from the oven and drizzle over Chicory Root Syrup. Give the vegetables a toss in the syrup to coat and return to the oven for 10 -15 minutes more; until charred around the edges and tender in the middle.

  6. Serve veggies with coarse sea salt and black pepper to your desired taste. Garnish with fresh thyme and a little extra drizzle of chicory root syrup if desired!

    Tip: You can also add some raw walnut halves to the oven for the final 10 minutes of cooking to a little extra crunch, as per our pic!


recipeserica sheehan