Roasted Root Vegetables with Maple & Pomegranate Glaze

Beautifully caramelised vegetables with a pop of colour!

Serves: 4-6
10 mins
45 mins


  • 1 sweet potato
  • 1 swede
  • 1/2 celeriac
  • 3 turnips
  • 1 red onion
  • 3 cloves garlic
  • 5 sprigs of thyme
  • 2 tbsp olive oil
  • 1 pomegranate
  • 4 tbsp maple syrup
  • Salt and pepper


  1. Peel the root vegetables and dice into similar sized chunks.
  2. Place in a roasting dish with the garlic, thyme and olive oil, toss together, and roast for 30mins at 180°C.
  3. Seed and juice the pomegranate into a small pan, add the maple syrup and bring to the boil.
  4. Remove the vegetables from the oven, coat with the maple glaze and roast for another 10-15 mins.
  5. Season with salt and pepper, serve and garnish with fresh thyme leaves and pomegranate seeds.

Our Story

The Gressingham duck is a unique breed that first came about when the small but flavourful wild Mallard was crossed with the larger Pekin duck giving a meaty, succulent duck with more breast meat, less fat and a rich gamey flavour.