Preparation

• 1
  1. Preheat the oven to 200 degrees or 180 degrees fan oven.
• 2
  2. Fill a bowl with cold water and squeeze some lemon juice into it. Peel the salsify and cut each stick into 5 or 6 lengths, then drop them into the lemon water to avoid them becoming discoloured. Peel the parsnips and chop them into pieces of a similar length, then drop them into the water too. Wash the chantenay carrots
• 3
  you don’t need to peel them unless you want to. [I like the sweetness and size of these carrots, but ordinary carrots, peeled and chopped, will do fine.] Bring a pan of water to the boil and cook all of the vegetables together for 5 minutes.
• 4
  3. Heat the olive oil in a large roasting tin in the preheated oven. Drain the vegetables then stir them around in the tin to coat them with the oil, and roast on a high shelf for 25 minutes.
• 5
  4. After 25 minutes, stir the vegetables, season them well with salt and pepper and drizzle with maple syrup. Return to the oven for a further 15 minutes. Depending on your oven, you may want to turn up the heat to 210 degrees or 190 degrees fan oven at this point.
• 6
  5. Chop the parsley and sprinkle it over the vegetables for the last 5 minutes of roasting, giving it a final stir. Turn the soft, caramelised vegetables into a warmed serving bowl.