When one thinks of roasted root vegetables, usually balsamic vinegar or plain olive oil comes to mind. But maple syrup adds a delicious, falls-y twist to this easy side dish that’s perfect for fall and winter but just as delicious any time of year.
Servings
Serves 4
Recipe: Maple Roasted Root Vegetables
You’ll Need
- 4 sweet potatoes, peeled and sliced into sticks
- 8 large parsnips, peeled and sliced lengthwise into quarters
- 6 large carrots, peeled and sliced lengthwise
- 4 red onions, peeled and cut into quarters
- 4 tbsp olive oil
- 4 tbsp maple syrup
- 2 tsp brown sugar
- Few sprigs of thyme
- Sea salt
- Cracked black pepper
Prep and Cook
- 1Preheat oven to 400 F
Line 2 large baking sheets with parchment paper and set aside
In a large bowl, combine all of the sliced vegetables
Add olive oil, maple syrup, thyme, brown sugar, sea salt, and cracked black pepper
Toss well to coat vegetables thoroughly - 2Spread vegetables out on prepared baking sheets, making sure they are spread out in an even layer
Roast in a preheated oven for 45-60 minutes, or until golden and caramelized - 3TIP: These may be made the day before and reheated just before serving!
