6 Jerusalem artichokes
2 x 5cm butternut squash
1tbs sunflower or groundnut oil
6-8 cloves of garlic skins left on
1/2tsp maple syrup
1/2tsp grainy mustard
1tbs chopped rosemary plus some extra sprigs for roasting
1dsp toasted pumpkin seeds
Juice of half a lemon
A little chopped parsley
Preheat the oven to 200oc.
Peel and cut the artichokes, parsnips, squash, carrots and onions into quarters lengthways. Mix together with a little salt and pepper, oil and a few sprigs of rosemary. Place on a roasting dish with the garlic and cook for about 30-40 minutes.
Make the dressing by mixing the lemon juice, chopped rosemary, syrup and mustard together.
When the vegetables are cooked, remove from the oven and pour over the dressing whilst the vegetables are still warm.
When cool, garnish with parsley and pumpkin seeds.