I’m fortunate that most in my family enjoy root vegetables … but there’s always a few hold outs. When a friend made roasted veggies with maple syrup a few years ago, that changed. Even the little kids enjoy this recipe and don’t balk at eating such nutritious food! This side dish goes well with chicken or pork. Enjoy!
You will need:
- small mixing bowl
- large mixing bowl
- 2 large baking sheets
- cooking spray
- 1/4 cup olive oil
- 1/2 cup maple syrup
- 2 cloves peeled and minced garlic
- 4 small red potatoes (may use Yukon gold) peeled and cut into small chunks
- 1 small rutabaga, peeled and cut into 1-1/2 inch pieces
- 1 lb baby carrots
- 2 medium turnips, quartered lengthwise
- 2 medium parsnips, peeled and sliced
- 2 medium red onion, cut in wedges
- salt and pepper to taste
- chopped fresh thyme
- Optional … add 1 chopped sweet potato, 1 cup cauliflower and broccoli florets
Preheat oven to 375 degrees. Coat 2 large baking sheets with nonstick spray. Whisk oil and syrup, garlic together in a small bowl.
Combine all veggies in a large bowl, drizzle with the syrup mixture, sprinkle with salt and pepper and toss to coat. Divide vegetables between baking sheets and roast in the oven until tender and browned, about 45-60 minutes. Sprinkle with thyme before serving.