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Roasted Fall Vegetables with Maple, Thyme and Apple

Stephanie Wilson
  • minutes
  • Serves

INGREDIENTS

2

Apples

1

Flat-leaf parsley, fresh

3

Gold potatoes, small

2

Parsnips

4

Purple potatoes, small

1

bunch Rainbow carrots

2

Shallots, large

1 tbsp

Thyme, fresh

2

Turnips

1 tbsp

Maple syrup

1/2 tsp

Pepper, freshly ground

1/2 tsp

Sea salt, fine

2 tbsp

Olive oil