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Maple-Roasted Vegetables

Makes: 5 cups

Total time: 1 hour

1/4 cup extra-virgin olive oil
1/4 cup maple syrup
1 lb. rutabaga, peeled and cut into 2-inch pieces
1 lb. baby carrots
1 lb. turnips, quartered
1 lb. parsnips, quartered lengthwise
1 red onion, cut into wedges
Salt and pepper to taste
Chopped fresh thyme

Nutrition Information
Per 1/2 cup: 138 cal; 6g total fat; 45mg sodium; 22g total carbs; 4g fiber; 2g protein

Preheat oven to 375°. Coat 2 large baking sheets with nonstick spray.

Whisk oil and syrup together in a small bowl. Combine rutabaga, carrots, turnips, parsnips, and onion in a large bowl, drizzle with the syrup mixture, sprinkle with salt and pepper, and toss to coat. Divide vegetables between baking sheets and roast in the oven until tender and browned, about 45 minutes.

Sprinkle with thyme before serving.

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