Maple Roasted Root Vegetables

Geema's Note:

The roasting makes these veggies extra sweet and even people who don't like beets or parsnips usually love this dish. You might want to line the baking sheets with parchment or use a Silpat mat.

• Total Time: 1 hrs 40 mins
• Prep Time: 45 mins
• Cook Time: 55 mins

Ingredients:

Servings: 6

• 2 -3 yukon gold potatoes , 1 1/2 inch pieces
• 1 large sweet potato , peeled and cut into 1 1/2 inch pieces
• 2 parsnips , peeled and cut into 2 inch long pieces
• 3 beets , peeled and cut into 1 1/2 inch pieces
• 2 large sweet onions , peeled,quartered
• ½ cup olive oil
• 1⁄3; cup maple syrup
• 3 cloves garlic , peeled,minced

Directions:

1. Preheat the oven to 400.
2. Place the cut root vegetables in a single layer on one or two large baking sheets.
3. Stir together the oil, maple syrup and garlic cloves and drizzle over the vegetables.
4. Stir to combine the oil with the veggies and then spread once again in a single layer on the baking sheet.
5. Season with salt and pepper.
6. Bake for about 1 hour until the vegetables are done and a little caramelized from the syrup.
7. Serve immediately.

Reviews

[Elisa72]

Easy to make and delicious! The syrup forms a lovely sticky layer on the bottom that is just wonderful! My advice, though, is NOT to line the pan with foil to make it easier to clean! The veggies stick too much. (Sure, I should have thought of that...)

[Chef #278907]

I am terrible about using this site to cook and never reviewing recipes. We just set the Thanksgiving menu and this recipe has been requested for the 3rd time. My family loves it and it is a great switch up after years of the same old foods and it pairs so well with the turkey, stuffing and mashed potatoes. Simply delicious.