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    You are in: Home / Recipes / Maple-Baked Root Vegetables Recipe
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    Maple-Baked Root Vegetables

    Average Rating:

    4 Total Reviews

    Showing 1-4 of 4

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    • on November 09, 2008

      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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    • on January 19, 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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    • on January 09, 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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    • on December 22, 2007

      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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    Nutritional Facts for Maple-Baked Root Vegetables

    Serving Size: 1 (92 g)

    Servings Per Recipe: 4

    Amount Per Serving
    % Daily Value
    Calories 122.0
     
    Calories from Fat 61
    50%
    Total Fat 6.8 g
    10%
    Saturated Fat 0.9 g
    4%
    Cholesterol 0.0 mg
    0%
    Sodium 35.8 mg
    1%
    Total Carbohydrate 15.1 g
    5%
    Dietary Fiber 0.9 g
    3%
    Sugars 7.9 g
    31%
    Protein 1.1 g
    2%

    The following items or measurements are not included:

    parsnips

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