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Nutrition Facts
Serving Size 1 (212g) Recipe makes 6 servings
Calories 323
Calories from Fat 164		(50%)
Amount Per Serving		%DV
	Total Fat 18.3g	28%
	Saturated Fat 2.5g	12%
	Monounsaturated Fat 13.2g
	Polyunsaturated Fat 2.0g
	Trans Fat 0.0g
Cholesterol 0mg		0%
Sodium 40mg		1%
Potassium 560mg		16%
Total Carbohydrate 39.5g		13%
	Dietary Fiber 4.3g	17%
	Sugars 17.7g
Protein 2.6g		5%
detailed view... how is this calculated?

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Maple Roasted Root Vegetables

Recipe #52258 | 1¾ hours | 45 min prep | add private note

⁽¹⁴⁾ RATE IT NOW Print Recipe

By: Geema
Jan 27, 2003

The roasting makes these veggies extra sweet and even people who don't like beets or parsnips usually love this dish. You might want to line the baking sheets with parchment or use a Silpat mat.

SERVES 6 (change servings and units)

Ingredients

2-3 yukon gold potatoes, 1 1/2 inch pieces
1 large sweet potato, peeled and cut into 1 1/2 inch pieces
2 parsnips, peeled and cut into 2 inch long pieces
3 beets, peeled and cut into 1 1/2 inch pieces
2 large sweet onions, peeled,quartered
1/2 cup olive oil
1/3 cup maple syrup
3 cloves garlic, peeled,minced

Directions

1
Preheat the oven to 400.
2
Place the cut root vegetables in a single layer on one or two large baking sheets.
3
Stir together the oil, maple syrup and garlic cloves and drizzle over the vegetables.
4
Stir to combine the oil with the veggies and then spread once again in a single layer on the baking sheet.
5
Season with salt and pepper.
6
Bake for about 1 hour until the vegetables are done and a little caramelized from the syrup.
7
Serve immediately.

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Featured Reviews for This Recipe

From: Smilyn

On Sep 5, 2008

This was very good. We finally put this together the other day and I was so impressed at how the beets tasted. The only thing we didn't have was the parsnips. Oh well, maybe next time. Thanks for this keeper!

0 people found this review helpful

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From: Lantana

On Feb 25, 2008

Can't believe we actually ate parsnips and turnips tonight! We have NEVER eaten those before, and they were very good! I used white potatoes, baby carrots, parsnips and turnips. Flavors all melded and mellowed and were wonderful together. After an hour plus a few extra minutes to let the rest of the meal catch up, the veggies were soft and delicious. Thank you Geema for helping us branch out!

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From: Syma Uram

On Oct 31, 2006

I make this dish every time we have company and everyone raves about it!! I also substitute carrots for parsnips and I also add 2 eggplants...this dish is delish hot or cold!!

2 people found this review helpful

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From: Whisper

On Feb 23, 2009

Another wonderful recipe by Geema! I made these for dinner tonight using whatever root vegetables I had on hand. As these were roasting, the house smelled so yummy! But the delicious smell was nothing compared to the scrumptious taste. Delicious! Wish I could give these more than 5 stars. Thanks, Geema, for this recipe!

1 person found this review helpful

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