This is barely a recipe, but I thought it was worth noting as it makes a tasty accompaniment to a nice juicy steak or a herb-roasted chicken. If you do as I did and buy pre-peeled, pre-chopped vegetables (lazy I know, but sometimes it’s the only way), the preparation will take no more than about 30 seconds tops. Then just bung it in the oven while you attend to the rest of the meal or put your feet up.
The balsamic vinegar offsets the sticky sweetness of the maple syrup just enough to keep things interesting and give a good depth of flavour.
Maple Roasted Veg
350g of a mixture of butternut squash and sweet potato, cut into 1cm cubes
Preheat oven to 175ºC. If you want to minimise washing-up, line your roasting dish with foil.
Throw the vegetable cubes into the dish along with around a tablespoon of olive oil and shake until they are fairly evenly coated in oil and spread out in a single layer. Add a good splash of balsamic vinegar and give a second shake. Drizzle the whole lot with maple syrup – probably a couple of tablespoonsful – and whack in the oven for 30-40 minutes until the veg is caramelised on the outside and soft on the inside when skewered with a fork.