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

    Total Time:

    Prep Time:

    Cook Time:

    1 hrs 10 mins

    15 mins

    55 mins

    Cookgirl's Note:

    From Andrea Chesman's 'Recipes from the Root Cellar'. Be sure the vegetables are cut uniform size for even roasting. We tested red beets, small heirloom potatoes (unknown variety), carrots and parsnips all from our CSA box for this recipe.

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    Units: US | Metric



    1. 1
      Preheat oven to 450 degrees.
    2. 2
      Lightly oil a large baking sheet or shallow roasting pan.
    3. 3
      Place the root vegetables in the pan.
    4. 4
      Drizzle the olive oil over the vegetables then season with salt and pepper and tossing gently to coat; spreading the vegetables into a single layer.
    5. 5
      Roast for about 45 minutes, stirring and shaking the pan occasionally for even cooking. Cook until lightly browned and just this side of tender.
    6. 6
      Sauce: Meanwhile, gently heat the butter and melt. Stir in the balsamic vinegar and maple syrup.
    7. 7
      Pour the sauce over the vegetables the [final*]10 minutes of roasting. Cook the vegetable mixture until tender and the sauce has started to caramelize.
    8. 8
      Use a metal spatula to toss and turn the vegetables making sure they are well coated with the sauce.
    9. 9
      Serve hot. Pass the salt and pepper shakers.
    10. 10
      The sauce was **delicious** spooned over brown rice!

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    Nutritional Facts for Maple-Balsamic Roasted Root Vegetables

    Serving Size: 1 (300 g)

    Servings Per Recipe: 4

    Amount Per Serving
    % Daily Value
    Calories 185.6
    Calories from Fat 113
    Total Fat 12.6 g
    Saturated Fat 4.6 g
    Cholesterol 15.2 mg
    Sodium 86.2 mg
    Total Carbohydrate 18.1 g
    Dietary Fiber 1.5 g
    Sugars 13.8 g
    Protein 0.9 g

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