15 Reviews of Maple Roasted Root Vegetables

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!!

From: LizP

On Nov 12, 2007

The taste was delicious....maybe a TOUCH too sweet, but still very good. The beets turned everything red, so it wasn't visually appeaking to us. The taste was a 5, but the look of it was a 3. So, I gave it a 4. I would definitely make it again. I think I would substitute the beets for something else.

From: dojemi

On Oct 6, 2005

Delicious! I just made this recipe for Rosh Hashanah for 14 people. Although the servings are for 6 people I'm so happy I didn't double it as planned. It made an enormous amount. Everyone loved it and the beets gave all the vegetables a pink color. Thank you for this great recipe.

From: Asma

On Nov 30, 2007

The sauce is so incredibly delicious. I mixed it together before doing the veggies to allow time for the garlic to infuse into the oil/syrup mixture. I cut the veggies smaller (maybe 3/4-1"), which was a good idea because they are more well-seasoned that way - no bland insides. I baked for only 45 min, which was perfect in my oven, and stirred a few times during baking to ensure sauce coverage. I didn't really like the parsnips because the taste is too strong, and they are a different firmer texture compared to the other veggies. I would probably leave them out next time, or maybe try substituting carrots. I only used 1 big onion, thinking it would be enough, but 2 would have been awesome because the caramelized onions are so delicious! Beets are important for the sauce's color & flavor so don't leave them out. The sweet potatoes & onions are my favorite part. This is a very filling dish! Perfect with pita bread to scoop up the sauce.

From: ellie_

On Dec 4, 2006

Very adaptable and versatile recipe that works very well with roasted/oven cooked meals. When I made this I used 1 baking potato, 1 sweet potato, 2 carrots and 1 onion, but used the olive/maple syrup mixture as stated. Hubby loved the vegetables but the carrots were a bit too sweet for him. We cooked this for 1 1/2 hours at 350 - the same time and temperature that the rest of the meal cooked. This is a great way to clean out the veggi drawer and we will be having this again soon. Thanks for sharing this keeper!

From: pheasant farmer

On Dec 1, 2007

This dish was the hit of Thanksgiving dinner. I did not use beets due to personal preference, and added carrots instead, but the dish was fantastic. My husband has requested it be a regular feature at mealtimes - and since it is so easy to do, I am sure we will have it often. Thanks for sharing this terrific recipe.

From: Chef #705518

On Dec 27, 2007

fab. I used parsnips turnips fingerling potatoes beets parnsips and rutebaga! I would also add another onion as the person below mentioned because the carmalizing is so yummy and it worked well on the turnips and parsnips the best. Everyone loved it! This is a keeper.

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!

From: MarraMamba

On Dec 25, 2007

these were super. I don't even like parsnips and they tasted good this way and the rest were wonderful. To stop "bleeding" from the beets i just kept them separate at the end of the parchment paper. loved them

From: jamieisjewish

On Nov 16, 2007

I halved this recipe and was still able to spread the veggies across a large Pizza pan. I used baby carrots instead of parsnips, a white sweet potato instead of a regular one. This was so filling and good. It's tough to go wrong with roasted veggies, so this was really good. My kids hated it for some reason, but I really enjoyed it.