Maple Roasted Root Vegetables

Submitted by justcallmetoni

"Holidays are coming up fast and I am beginning to think about dishes that compliment the season but fit with my lifestyle. Found this in Cooking Light Annual and plan to roll it out for Thanksgiving."

 

• Ready In: 45mins
• Ingredients: 9
• Serves: 4

ingredients

• 1 1⁄2 cups slice carrots (1/2-inch)
• 1 1⁄2 cups slice parsnips (1/2-inch)
• 1 1⁄2 cups cubed peeled turnips (1/2-inch)
• 1 1⁄2 cups cubed butternut squash (1/2-inch)
• 4 teaspoons olive oil
• 1⁄2 teaspoon sea salt
• 1⁄4 teaspoon fresh ground black pepper
• cooking spray
• 2 1⁄2 tablespoons maple syrup

directions

1. Preheat oven to 450°.
2. Combine first 6 ingredients in a 13 x 9–inch baking dish coated with cooking spray, tossing well to coat.
3. Bake at 450° for 10 minutes. Stir in syrup.
4. Bake an additional 20 minutes or until tender and golden, stirring after 10 minutes.

Reviews

[Dreamer in Ontario]

Delicious. My squash hating DD has seconds. Since I was cooking for two I only used squash and carrots. The maple syrup adds a lovely flavour without making the dish overly sweet. I'll definitely be making this again.

 

[Vermonter at heart]

Very tasty. I used carrots, sweet potatoes, and turnips. Could substitute any root veggie. Didn't brown as much as I like, but I think that is due to a higher temp and shorter cook time.