Maple-Balsamic Roasted Root Vegetables
- Reviews 1
Ready In: 1 hr 10 mins
Serves: 4
Ingredients
- 2 carrots, peeled and cut into 3/4 inch cubes
- 1 large rutabaga, peeled and cut into 3/4 inch cubes
- 1 large beet, peeled and cut into 3/4 inch cubes
- 1 yellow onion, halved and slivered
- 2 tablespoons extra virgin olive oil
Sauce
- 2 tablespoons butter
- 2 tablespoons aged balsamic vinegar
- 3 tablespoons maple syrup (reduced slightly from 1/4 cup)
- salt, to taste
- cracked black pepper, to taste
Directions
- Preheat oven to 450 degrees.
- Lightly oil a large baking sheet or shallow roasting pan.
- Place the root vegetables in the pan.
- 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.
- Roast for about 45 minutes, stirring and shaking the pan occasionally for even cooking. Cook until lightly browned and just this side of tender.
- Sauce: Meanwhile, gently heat the butter and melt. Stir in the balsamic vinegar and maple syrup.
- 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.
- Use a metal spatula to toss and turn the vegetables making sure they are well coated with the sauce.
- Serve hot. Pass the salt and pepper shakers.
- The sauce was **delicious** spooned over brown rice!
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