- Preheat the oven to 180 C.
- Cut the parsnips in half. Toss these in the melted coconut oil, salt and maple syrup. Crush the garlic clove and throw it over the veggies, then throw over the rosemary.
- Roast for 40 minutes until cooked through.
- Steam the green beans and kale for 3 minutes then pop them in the oven with the parsnips and roast for 3-5 minutes.
- Sprinkle over the chilli flakes and serve.
Images: Holly Clark Photography