Maple-pepper roast vegetables recipe

Maple-pepper roast vegetables recipe

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Take roast carrot, onion, asparagus and vegies up a flavour notch with a sticky sweet and peppery dressing.

The ingredient of Maple-pepper roast vegetables recipe

  1. 2 bunches baby carrots, trimmed, scrubbed
  2. 2 red onions, cut into wedges
  3. 80ml (1 u2044 3 cup) maple syrup
  4. 11u20442 teaspoons cracked black pepper
  5. 2 teaspoons fresh thyme leaves
  6. 2 bunches asparagus, trimmed
  7. 2 x 130g pkt cherry truss tomatoes
  8. 11u20442 tablespoons balsamic vinegar (optional)

The instruction how to make Maple-pepper roast vegetables recipe

  1. Preheat oven to 200C/180C fan forced. Line a large baking tray with baking paper. Place carrot and onion on prepared tray. Drizzle with 60ml (1 u20444 cup) maple syrup and 1 tsp of pepper. Toss to coat. Season. Cook for 35 minutes.
  2. Add the asparagus and tomato to tray. Drizzle with the remaining maple syrup and sprinkle with the remaining pepper. Season with salt. Cook for a further 10-15 minutes or until vegetables are tender. Transfer to a platter and drizzle with the vinegar, if using.

Nutritions of Maple-pepper roast vegetables recipe

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