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.
- 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
- 1⁄8-1⁄4 cup maple syrup (I use sugar-free)
- 4 tablespoons orange marmalade (I use no-sugar added)
- 1 tablespoon reduced fat margarine
- 1⁄2 teaspoon maple extract
- 1 teaspoon cinnamon (optional)
- brown sugar (optional)
- salt and pepper
- Preheat oven to 425 degrees F.
- In a small saucepan, melt and mix the marmalade and syrup. Add butter and maple extract, and keep warm.
- 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.
- Roast in the oven until they are soft and starting to "carmelize," about 30-40 minutes, stirring occasionally.