Maple-Baked Root Vegetables

Submitted by theAmateurPastryChef

"From Vegan Planet. These came out so good, it was almost like a dessert. I altered the recipe a little due to ingredient availability in my fridge, but I liked how it came out."

 

• Ready In: 1hr 10mins
• Ingredients: 7
• Serves: 4

ingredients

• 1 carrot, cut into 1-inch pieces
• 6 shallots, halved
• 3 medium sized parsnips, peeled and cut into 1-inch pieces
• 2 small turnips, peeled and cut into 1-inch chunks
• 29.58 ml olive oil
• 29.58-44.37 ml maple syrup, to taste
• kosher salt

directions

1. Preheat the oven to 450°F.
2. Place all veggies in a large bowl and toss with olive oil, maple syrup and salt.
3. Transfer veggies to a large lightly oiled roasting pan or baking dish and bake until soft and caramelized on outside, about 1 hour, stirring gently every 20 minutes to ensure even browning.
4. Serve hot.

Reviews

[jnpj7468]

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!

 

[VegSocialWorker]

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!

 

[tendollarwine]

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.

 

[Sheepie87]

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!