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Winter root vegetables turn sweet and packed with flavor when roasted, and when lightly coated in maple syrup, they turn into a stand-out side dish.
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Ingredients
For 10 Serving(s)
maple-roasted-root-vegetables
- 2 lb parsnips
- 2 lb turnips
- 2 lb carrots
- 4 lb sweet potatoes
- 1/2 c olive oil
- 1 T salt
- 1 T black pepper
- 1 lb yellow onion
- 3 T butter
- 1 lb leeks
- 1/4 c maple syrup
Maple Roasted Root Vegetables Directions
- Preheat oven to 375˚F. Line baking sheets with parchment, and set aside.
- Combine the parsnips, turnips, carrots, and sweet potatoes in a large bowl. Toss with 6 tablespoons of the olive oil and the salt and pepper. Spread onto the sheet pans in a single layer and roast until tender, about 25 minutes. Toss the onion with the remaining 2 tablespoons of olive oil and place on a baking sheet. Roast about 10 minutes, until golden and tender.
- Heat the butter in a large sauté pan over medium-high heat. Add the leeks with a pinch of salt and pepper and turn the heat to low, cover, and cook, stirring occasionally, until tender and wilted, about 15 minutes.
- Combine the roasted vegetables in a large bowl, and fold in the leeks. Drizzle with the warm maple syrup, and toss to coat. Serve.