Maple Roasted Root Vegetables
First off, I have to say, if you love vegetables, hands down you will love this recipe. I came up with this recipe around the Thanksgiving holiday because my family wanted something sweet and savory at the same time. I did some tinkering and found that the combination of maple syrup and roasted vegetables is exactly what they were looking for! The natural sweetness of root vegetables like parsnips, carrots, and sweet potatoes is only enhanced when given a light glaze of maple syrup, olive oil, and cozy spices like thyme and cinnamon. Once roasted to golden perfection, this dish is as stunning on the table as it is flavorful. I believe it is the perfect holiday side dish or winter dish. Plus, once your veggies are roasted, your kitchen will smell incredible! Perfect for the veggie-lover and enticing for the skeptics - this recipe is a must-try.
Ingredients:
3 medium carrots, peeled and chopped
3 medium parsnips, peeled and chopped
1 large sweet potato, cubed
1 small butternut squash, peeled, seeded, and cubed
2 medium beets, peeled and diced
2 tbsp olive oil
2 tbsp maple syrup
2 rosemary sprigs
1 tsp thyme, dried or fresh
1/2 tsp cinnamon
salt & pepper
Instructions:
Preheat your oven to 400F and line a large baking sheet with parchment paper for an easy cleanup.
Peel and chop your carrots, parsnips, sweet potato, squash, and beets into evenly sized-pieces. Aim for 1-inch cubes.
In a small bowl, whisk together the maple syrup, olive oil, rosemary, thyme, cinnamon, and salt & pepper.
Place the vegetables in a large mixing bowl and pour the glaze over them, tossing well to coat.
spread the veggies onto the baking sheet, ensuring that they don’t get overcrowded. Roast for 30-40 minutes, flipping halfway through, until they are golden brown and tender around the edges.
Remove the roasted vegetables from the oven and transfer them to a serving dish. Garnish with additional rosemary and thyme if desired, and serve warm!
