Maple Roasted Root Vegetables
Pre-heat oven to 400 degrees
Ingredients:
2-3 Yukon Gold potatoes (I used regular potatoes) cut into 1 1/2-inch pieces
1 large sweet potato (I didn't have one) peeled and cut into 1 1/2-inch pieces
2 parsnips (did not use) peeled and cut into 2-inch long pieces
3 beets peeled and cut into 1 1/2-inch pieces
2 large sweet onions (use your own discretion) peeled and quartered
carrots, peeled and cut into chunks
rutabaga, cut into chunks
butternut squash, cut into chunks
*Any combination of these would be great. Parsnips would add some bite. You could use all of them!
1/2 cup olive oil
1/3 cup maple syrup
3 cloves garlic, peeled and chopped
I think it would be good to whisk up this mixture ahead of time to allow the garlic to flavour the oil and syrup.
My method was to whisk the oil and maple syrup together and add the chopped garlic. The cut vegetables were put into a large bowl and tossed with the olive oil mixture.
I lined a baking sheet with non-stick foil and put the vegetables in a single layer into the pan, then ground some pepper over top and tossed on a wee bit of kosher salt (or use regular and not too much). Depending on how many vegetables you use, you might need to prepare two pans. This could be adjusted for however many people you are serving.
Roast the vegetables for about one hour, stirring occasionally. They should get a little caramelized from the syrup.
*To sum: the vegetables I used were red potatoes, carrots, butternut squash, rutabaga, beets, and onions. This was great! In future I might hold the squash and add it about 15 minutes after the other vegetables have been in the oven. They do roast a bit faster. This dish was ready in under an hour too, so keep an eye on them.
Ingredients:
2-3 Yukon Gold potatoes (I used regular potatoes) cut into 1 1/2-inch pieces
1 large sweet potato (I didn't have one) peeled and cut into 1 1/2-inch pieces
2 parsnips (did not use) peeled and cut into 2-inch long pieces
3 beets peeled and cut into 1 1/2-inch pieces
2 large sweet onions (use your own discretion) peeled and quartered
carrots, peeled and cut into chunks
rutabaga, cut into chunks
butternut squash, cut into chunks
*Any combination of these would be great. Parsnips would add some bite. You could use all of them!
1/2 cup olive oil
1/3 cup maple syrup
3 cloves garlic, peeled and chopped
I think it would be good to whisk up this mixture ahead of time to allow the garlic to flavour the oil and syrup.
My method was to whisk the oil and maple syrup together and add the chopped garlic. The cut vegetables were put into a large bowl and tossed with the olive oil mixture.
I lined a baking sheet with non-stick foil and put the vegetables in a single layer into the pan, then ground some pepper over top and tossed on a wee bit of kosher salt (or use regular and not too much). Depending on how many vegetables you use, you might need to prepare two pans. This could be adjusted for however many people you are serving.
Roast the vegetables for about one hour, stirring occasionally. They should get a little caramelized from the syrup.
*To sum: the vegetables I used were red potatoes, carrots, butternut squash, rutabaga, beets, and onions. This was great! In future I might hold the squash and add it about 15 minutes after the other vegetables have been in the oven. They do roast a bit faster. This dish was ready in under an hour too, so keep an eye on them.
Comments
Post a Comment