Roasted Vegetables with Maple & Rosemary Glaze

Ingredients

• 3 Parsnips
• 3 Carrots
• 16 Brussel Sprouts
• 3 tbsp olive oil
• 1 tbsp Gia Garlic Puree
• 70 ml (1/3cup) Maple syrup
• 2-3 sprigs rosemary (just the leaves)
• pepper and salt (To Taste)

Instructions

1. 1

   Prepare: Preheat the oven 200°C (fan)/ 220 °C/ 425°F/ Gas Mark 7Slice the carrots, parsnips into 1 1/2 inch batons and the Brussel sprouts in half (can be left whole)

2. 2

   Tray: Place cut veg directly onto a baking tray ready to be coated with the glaze

3. 3

   Glaze: Mix olive oil, garlic, maple syrup, rosemary leaves salt and pepper in a jug.

4. 4

   Pour glaze over the vegetables, give them a stir to ensure full coating.

5. 5

   Oven: Place in the oven (preferably a lower shelf) and cook for 40 minutes, turn the veg halfway through.If they start browning before 40 minutes you may need to add a sheet of foil on top.

6. 6

   Serve with your dinner