Total Time
1hr 10mins
Prep 30 mins
Cook 40 mins

Inspiration from Cookgirl's Roasted Winter Root Vegetables With Apple Cider. You can probably add or sub parsnips and yams here too. I use sugar-free maple syrup and marmalade. This is a great healthy alternative for the classic Thanksgiving sweet potatoes.

Ingredients Nutrition

  • 1 cup turnip, peeled and cut into 1/2 inch pieces (5 oz)
  • 1 cup butternut squash, peeled and cut into 1/2 inch pieces (6 oz)
  • 1 cup rutabaga, peeled and cut into 1/2 inch pieces (5 oz)
  • 6 ounces baby carrots
  • 18-14 cup maple syrup (I use sugar-free)
  • 4 tablespoons orange marmalade (I use no-sugar added)
  • 1 tablespoon reduced fat margarine
  • 12 teaspoon maple extract
  • 1 teaspoon cinnamon (optional)
  • brown sugar (optional)
  • salt and pepper

Directions

  1. Preheat oven to 425 degrees F.
  2. In a small saucepan, melt and mix the marmalade and syrup. Add butter and maple extract, and keep warm.
  3. Lightly spray treat a roasting pan with non-stick spray. Toss the vegetables in the pan, and drizzle with the syrup mixture. Sprinkle with salt and pepper, and optional spices/sugar if using. Stir and toss to coat thoroughly.
  4. Roast in the oven until they are soft and starting to "carmelize," about 30-40 minutes, stirring occasionally.

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