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These turned out delicious! I left out the shallots as I didn't have any on hand. The veggies were pretty sweet, but not excessively so. I found that they only needed to cook about 40 minutes, and they were very browned at that point. Thanks for the wonderful recipe!

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JuliJ November 09, 2008

Oh yum, this is a really great twist on baked veggies. The vegetables are a perfect match with the maple suyrup as they are naturally sweet roasted. The only change I made was to leave out the oil. Instead, I sprayed the pan with oilve oil spray. They carmalized up nicely. This is a keeper for sure. Thanks for posting!

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VegSocialWorker January 19, 2008

Man, the flavor in this was awesome! I could have used a bit more maple syrup though. And the veggies didn't really caramelize, but they did get quite soft and tasty.

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tendollarwine January 09, 2008

This is insanely good, and so sweet, you're right, it's like dessert! It's so easy, too. The only things I changed were using all turnips instead of turnips and parsnips and increasing the ratio of carrot:turnip. I also used probably about 1 tsp olive oil instead of 2 tbsp--I find that if you under-measure your olive oil you'll pretty much always be fine, without the extra fat. Will be making this all winter!

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Sheepie87 December 22, 2007
Maple-Baked Root Vegetables