Ingredients:
- 2 lbs (900 g) Butternut Squash, peeled, deseeded, and diced (1-inch cubes)
- 1 lb (450 g) Parsnips, peeled and diced (1/2-inch cubes)
- 1 large Red Onion, peeled and quartered
- 1 large Bramley or Granny Smith Apple, cored and roughly chopped (skin on)
- 1/4 cup (60 ml) Maple Syrup (Grade A, dark robust taste recommended)
- 2 tbsp (30 ml) Apple Cider Vinegar (or Balsamic Vinegar)
- 4 tbsp (60 ml) Extra Virgin Olive Oil, divided
- 15-20 Fresh Sage Leaves, whole or roughly chopped
- 1 tsp Coarse Sea Salt
- 1/2 tsp Freshly Ground Black Pepper
- 4 oz (115 g) Goat Cheese, crumbled (Optional)
Instructions:
- Preheat the oven to 200°C / 400°F (180°C fan/convection). Line a large rimmed baking sheet with parchment paper. Dice the butternut squash into uniform 1-inch cubes and the parsnips into 1/2-inch cubes. Place the diced squash, parsnips, and quartered red onion into a large mixing bowl.
- Make the Maple-Sage Glaze: In a small bowl, whisk together the maple syrup, apple cider vinegar, 3 tablespoons of the olive oil, salt, and pepper. Pour three-quarters of the glaze mixture over the root vegetables in the mixing bowl and toss thoroughly. Reserve the remaining glaze.
- Transfer the glazed vegetables onto the prepared baking sheet, ensuring they are spread out in a single layer. Do not overcrowd the pan. Roast for 20 minutes.
- While the roots roast, toss the chopped apples and the whole sage leaves with the remaining 1 tablespoon of olive oil and a pinch of salt. After the initial 20 minutes, remove the tray, add the apple and sage mixture, and distribute evenly. Return the tray to the oven and continue roasting for another 15–20 minutes, until the vegetables are tender.
- Remove the tray from the oven. Drizzle the reserved glaze over the vegetables and toss gently on the pan. Return to the oven for a final 5 minutes to allow the maple glaze to caramelize slightly and the sage leaves to crisp. Remove from the oven, stir through the crumbled goat cheese (if using), and serve hot.