Maple Roasted Veggies
1kg Kent Pumpkin, wedges
2 Bunches Baby Carrots
4 Parsnips, peeled and quartered
2 Bunches Baby Beetroots, halved
1 Teaspoon Caraway Seeds
1/2 Cup 100% Maple Syrup
2 Tablespoons Coconut Oil Melted or Olive Oil
100g Mixed Salad Leaves
1/4 Cup Pine Nuts, toasted
1. Preheat oven to 180C.
2. In a baking dish, combine pumpkin, carrot, parsnip, beetroot and caraway seeds. Toss with combined maple syrup and oil. Note: to save time just drizzle both over the veggies and toss with your hands directly in the baking dish.
3. Bake for 30 minutes or until veggies are cooked through.
4. Place salad leaves on a serving plate, top with roasted veggies and toasted pine nuts.