Name: Maple-pepper roast vegetables recipe
Cook time: 60 min
Total time: 60 min
Yield: 1
Ingredients: 2 bunches baby carrots, trimmed, scrubbed; 2 red onions, cut into wedges; 80ml (1 ⁄ 3 cup) maple syrup; 11⁄2 tsp cracked black pepper; 2 tsp fresh thyme leaves; 2 bunches asparagus, trimmed; 2 x 130g pkt cherry truss tomatoes; 11⁄220.00 ml balsamic vinegar (optional)

Maple-pepper roast vegetables recipe

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Prep Time:

Cook Time:
60 minutes

Total Time:
60 minutes

Elevate roasted vegetables with a sticky, sweet, and peppery dressing to enhance their natural flavors.

Ingredients:

2 bunches baby carrots, trimmed, scrubbed
2 red onions, cut into wedges
80ml (1 ⁄ 3 cup) maple syrup
11⁄2 tsp cracked black pepper
2 tsp fresh thyme leaves
2 bunches asparagus, trimmed
2 x 130g pkt cherry truss tomatoes
11⁄220.00 ml balsamic vinegar (optional)

Instructions:

Preheat your oven to 200C/180C fan forced. Line a large baking tray with baking paper, then arrange the carrots and onions on the tray. Drizzle them with 60ml (1⁄4 cup) maple syrup and sprinkle 1 tsp of pepper over them. Toss to coat everything evenly, season to taste, and bake for 35 minutes.
Place the asparagus and tomato on the tray. Drizzle with the rest of the maple syrup, sprinkle with the remaining pepper, and season with salt. Roast for an additional 10-15 minutes until the veggies are tender. Transfer to a platter and drizzle with vinegar, if desired.

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