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Prep 45 minutes
Total 45 minutes
Serves
US | Metric
Ingredients
  • 6 small carrots, scrubbed and halved or quartered if they're big
  • 4 parsnips, scrubbed and halved or quartered if they're big
  • 4 banana shallots, peeled and halved
  • a few sprigs of fresh thyme
  • 2 bay leaves
  • a sprinkling of dried herbs
  • 1 tbsp good quality maple syrup
  • a sprinkling of black sesame seeds
For the mash:
  • 4 medium sized potatoes, peeled and cut into 6/8 pieces
  • a large knob of butter
  • 400 g tin of cannellini beans
  • a little cream or ful fat milk
Maple Roasted Root Vegetables with a Cannellini Mash
Sweet and sticky carrots, parsnips and shallots with a creamy bean mash!
Maple Roasted Root Vegetables with a Cannellini Mash Maple Roasted Root Vegetables with a Cannellini Mash

There's nothing nicer nor simpler than roasted vegetables, especially when roasted with herbs and sweet maple syrup! Serve with some delicious creamy cannellini bean mash and you have a perfect cold winter night's supper. Just add some nice plump pork and apple sausages for a non veggie version!

  1. Put the prepped veggies in a bowl, along with the fresh thyme, dried herbs and bay leaves. Add in the maple syrup and a drizzle of extra virgin olive oil. Season well and toss togther gently. Turn out onto a well greased baking sheet and roast in a moderate to hot oven (180/200) for 25/30 minutes, until everything is cooked through and nice and sticky
  2. In the meantime, boil the potatoes until they're nice and soft. Drain, trasfer to a bowl and add in the beans, butter, cream, some sea salt and black pepper. Mash together well
  3. Finally, divide the mash between two bowls and add the vegetables on top. Drizzle with the cooking juices and finish with a sprinkling of the sesame seeds
Maple Roasted Root Vegetables with a Cannellini Mash
Sweet and sticky carrots, parsnips and shallots with a creamy bean mash!
Maple Roasted Root Vegetables with a Cannellini Mash Maple Roasted Root Vegetables with a Cannellini Mash

There's nothing nicer nor simpler than roasted vegetables, especially when roasted with herbs and sweet maple syrup! Serve with some delicious creamy cannellini bean mash and you have a perfect cold winter night's supper. Just add some nice plump pork and apple sausages for a non veggie version!

Prep 45 minutes
Total 45 minutes
Serves
US | Metric
favorite
print
like
Ingredients
  • 6 small carrots, scrubbed and halved or quartered if they're big
  • 4 parsnips, scrubbed and halved or quartered if they're big
  • 4 banana shallots, peeled and halved
  • a few sprigs of fresh thyme
  • 2 bay leaves
  • a sprinkling of dried herbs
  • 1 tbsp good quality maple syrup
  • a sprinkling of black sesame seeds
For the mash:
  • 4 medium sized potatoes, peeled and cut into 6/8 pieces
  • a large knob of butter
  • 400 g tin of cannellini beans
  • a little cream or ful fat milk
  1. Put the prepped veggies in a bowl, along with the fresh thyme, dried herbs and bay leaves. Add in the maple syrup and a drizzle of extra virgin olive oil. Season well and toss togther gently. Turn out onto a well greased baking sheet and roast in a moderate to hot oven (180/200) for 25/30 minutes, until everything is cooked through and nice and sticky
  2. In the meantime, boil the potatoes until they're nice and soft. Drain, trasfer to a bowl and add in the beans, butter, cream, some sea salt and black pepper. Mash together well
  3. Finally, divide the mash between two bowls and add the vegetables on top. Drizzle with the cooking juices and finish with a sprinkling of the sesame seeds