Maple-Roasted Root Vegetables
- Ready In:
- 1hr 20mins
- Ingredients:
- 11
- Serves:
-
4-6
ingredients
- 3 medium carrots, peeled and cut into 1 1/4-inch chunks
- 2 medium potatoes, peeled and cut into 1 1/4-inch chunks
- 2 large sweet onions, peeled and quartered
- 3 medium parsnips, peeled and cut into 1 1/4-inch chunks
- 1 small yellow turnip
- 4 tablespoons butter
- 3⁄4 cup pure maple syrup
- 1⁄4 cup Bourbon or 1/4 cup rum, plus
- 3 tablespoons Bourbon or 1/4 cup rum
- 1 1⁄2 teaspoons kosher salt
- fresh ground black pepper
directions
- Preheat oven to 350 degrees F.
- Arrange the carrots, potatoes, onions, parsnips and turnip in a single layer in a shallow roasting pan.
- Heat the butter and maple syrup in a small saucepan just until the butter is melted, about 2 minutes.
- Remove from heat.
- Stir in the rum.
- Pour the maple mixture over the vegetables and toss to thoroughly coat.
- Sprinkle the vegetables with the salt and pepper to taste.
- Cover the pan with aluminum foil and bake for 25 minutes.
- Remove the pan from the oven, stir the vegetables, and bake, uncovered, until tender, 20 to 25 minutes longer.
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RECIPE SUBMITTED BY
Whisper
Macedon, NY
I live near Rochester NY with my husband and our 18-year-old cat, Fluffy. It's actually Fluffy's house, but he allows us to live here as long as we pamper him and feed him generously. Our daughter, Kree, whom some of you know from Zaar, is also living with us again while she begins a new business venture in real estate. She's the one who got me hooked on Zaar and taught me to try new recipes rather than stay in the cooking rut I was in.
In my free time I like to take long rides or sit by the water, both of which I find very relaxing. I also like to do counted cross-stitch and read. I dabble in photography, always looking for that elusive 'perfect' shot. I did more cooking before I started working full-time, and plan to again when I retire (still years away, but dreaming).