Maple Dijon Roasted Root Vegetable and Quinoa Traybake
Ingredients
- 400 g parsnips
- 400 g carrots
- 250 g quinoa
- 2 tbsp maple syrup
- 2 tbsp Dijon mustard
- 3 tbsp olive oil
- 500 ml vegetable stock
- 10 g fresh rosemary
- 50 g pumpkin seeds
- 80 g baby kale
Nutrition (per serving)
- Calories
- 559 kcal
- Protein
- 16.5 g
- Carbohydrate
- 65.1 g
- of which sugars
- 18.4 g
- Fat
- 21.8 g
- of which saturates
- 3.2 g
- Fibre
- 14.3 g
- Salt
- 1.49 g
Estimated from typical values for each ingredient — a guide, not a substitute for the label on what you actually buy.
Method
- 1
Preheat the oven to 200°C (fan 180°C). Peel and cut the parsnips and carrots into chunky batons.
- 2
Whisk together the maple syrup, Dijon mustard, and olive oil. Toss the root vegetables in the glaze with the rosemary sprigs and spread over a large roasting tray.
- 3
Roast for 35–40 minutes, turning halfway, until tender and caramelised at the edges.
- 4
Cook the quinoa in the vegetable stock according to packet instructions until all liquid is absorbed. Season and fold through the baby kale.
- 5
Toast the pumpkin seeds in a dry pan for 2 minutes. Serve the quinoa in bowls topped with the glazed root vegetables and scattered with toasted pumpkin seeds.
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