40mL espresso shot of your fave República Organic Biodegradable Pod
⅓ cup of maple syrup
⅓ cup of bourbon 
1 tbsp of butter
2 bunches of heirloom carrots (washed)
4 red beets (scrubbed and quartered)
4 parsnips or turnips (peeled and cut into thick slices)
2 tbsp of olive oil
¼ cup of roughly chopped hazelnuts
50g of goat’s cheese (crumbled)
Salt and pepper

1. Preheat oven to 220°C and line two baking trays with baking paper.
2. Bring the coffee, maple syrup and bourbon to a boil in a saucepan. Let it simmer for about 10-15 minutes or until it’s a perfectly thick sauce consistency. 
3. Then add butter, salt and pepper and set aside. 
4. Coat the vegetables with oil, salt and pepper in a large bowl.
5. Arrange vegetables evenly onto the two baking trays and bake for 30-40 minutes or until it’s lovely and brown.  Don’t forget to turn the veggies a few times to avoid burning.
6. Drizzle the sauce over the vegetables and serve when hot. Top with hazelnuts and goat’s cheese if you want to be fancy!