Maple Roasted Root Vegetables Recipe #52258
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.
by Geema
1¾ hours | 45 min prep
SERVES 6
- 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
- Preheat the oven to 400.
- Place the cut root vegetables in a single layer on one or two large baking sheets.
- Stir together the oil, maple syrup and garlic cloves and drizzle over the vegetables.
- Stir to combine the oil with the veggies and then spread once again in a single layer on the baking sheet.
- Season with salt and pepper.
- Bake for about 1 hour until the vegetables are done and a little caramelized from the syrup.
- Serve immediately.
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5 stars