Bring a large pan of salted boiling water
to the boil. Tip in the roots, bring back to
the boil and cook for 3 mins. Drain well,
then tip onto a large, lipped roasting tin.
Whisk together the syrup, mustard and
oil with some seasoning, then gently
toss with the veg. Cover with cling film
for up to 24 hrs.
Bring to room temp before cooking.
After the turkey comes out, roast at
220C/200C fan/gas 7 for 30 mins until
golden and sticky.