Maple Roasted Root Vegetables

5.0(23)

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·published 2003-01-27

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Vegetable

Servings

6 serving(s)

Total time

1h 40m

prep 45 min

Calories / serving

296 kcal

Ingredients (8)

serves

2 -3 yukon gold potatoes, 1 1/2 inch piecespotato
1 large sweet potato, peeled and cut into 1 1/2 inch piecessweet-potato
2 parsnips, peeled and cut into 2 inch long piecesparsnip
3 beets, peeled and cut into 1 1/2 inch pieces
2 large sweet onions, peeled,quarteredonion
1/2 cup olive oilolive-oil
1/3 cup maple syrupmaple-syrup
3 cloves garlic, peeled,mincedgarlic

Instructions (7 steps)

01Preheat the oven to 400.
02Place the cut root vegetables in a single layer on one or two large baking sheets.
03Stir together the oil, maple syrup and garlic cloves and drizzle over the vegetables.
04Stir to combine the oil with the veggies and then spread once again in a single layer on the baking sheet.
05

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Rich recipe — supports nutrition-aware planning.