Maple Roasted Vegetables

Maple Roasted Vegetables

Serves 4
Prep time 10 minutes
Cook time 40 minutes
Total time 50 minutes
Allergy / Intolerance Amines, Artificial Addititives, Artificial Colours, Dairy, Egg, Glutamates, Preservatives, Salicylates, Wheat
Suitable for Dairy / Lactose Free, Gluten Free, RPAH Elimination Diet - Low Chemical / Failsafe, RPAH Elimination Diet - Moderate Chemical
Meal type Side Dish
Misc Child Friendly, Serve Hot
Easy, maple syrup glazed roast vegetables.


  • 500g root vegetables (swede, parsnip, carrot)
  • 1 tablespoon pure maple syrup
  • 1/2 teaspoon rice bran oil
  • 1/4 teaspoon sea salt


1. Preheat the oven to 180°C.
2. Chop the vegetables into pieces that are about 2cm thick. Carrots and parsnips can be cut on an angle, swedes can be cut in half or quartered then sliced.
3. Combine the maple syrup, oil and salt in a medium sized bowl, then add the vegetables and toss through until well coated.
Place the vegetables on a baking tray in a single layer and bake for 35 - 40 minutes until tender and lightly caramelised.
Maple Roasted Carrots


Low Chemical / Moderate Salicylates

Swede are low chemical, carrots and parsnips contain moderate salicylates.

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