Such an easy, delicious addition to a Sunday plate. A great way of getting through all these amazing vegetables in the autumn and winter. Use squash, sweet potato or others in place of these here. They all taste fabulous.
Peel and slice veg lengthways into chip size sticks. Whisk the liquids together in a bowl and toss the vegetables thoroughly in them.
Sprinkle with sea salt, and spread evenly on a large lined baking tray. Cover with zest of oranges and the quarters remaining after being juiced, add to the pan.
Roast in the oven at 180 for 20 minutes, then toss, and flip over as needed. Cook for another 20-30 minutes until going brown at the edges and drying up a little.
- 500g Carrots
- 500g Parsnips
- 500g sweet potatoes
- 1/4 cup Olive oil
- 2 tbsp dijon mustard
- 3 tbsp maple syrup
- 2 oranges (blood oranges work really well) juice and zest