Roasted Root Vegetables
A colorful medley of seasonal root vegetables including sweet potato, beets, carrots, parsnips, and turnips, roasted to perfection with maple syrup and warm spices. This hearty side dish brings out the natural sweetness of the vegetables while creating crispy, caramelized edges.
Ingredients
- •1 large sweet potato
- •2 medium beets
- •4 medium carrots
- •3 medium parsnips
- •1 large turnips
- •1 tablespoon extra-virgin olive oil
- •2 tablespoons maple syrup
- •1 pinch ground cinnamon and nutmeg
- •1 to taste fresh rosemary leaves
- •1 to taste salt and freshly ground pepper
Cooking Instructions
- 1.
Preheat the oven to 425°F.
5 min
- 2.
Combine all the vegetables in a large mixing bowl.
5 min
- 3.
Drizzle in the oil and maple syrup, then sprinkle in the cinnamon and nutmeg. Stir together.
3 min
- 4.
Transfer the mixture to a lightly oiled large roasting pan (lined with parchment if you like). Bake for 30 minutes, more or less, stirring every 10 minutes or so. The vegetables should be tender on the inside and touched with golden brown on the outside.
30 min
- 5.
Toward the end of the cooking time, sprinkle on some fresh rosemary leaves, if desired. Season with salt and pepper; then transfer to a covered serving container. Serve immediately or keep warm until mealtime.
5 min
- 6.
Though they break the root veggie theme, brussels sprouts and/or thinly sliced red onions are terrific additions, lending a nice contrasting flavor and color.
- 7.
Stir in ribbons of collards or lacinato kale about 10 minutes before the vegetables are done.
- 8.
Experiment with other root veggies, including ordinary white or yellow potatoes, Jerusalem artichokes, Chioggia beets, rutabagas, and daiko.