Roasted Root Vegetables with Maple Glaze

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Roasted Root Vegetables with Maple GlazeRecipe
Photo: Becky Luigart-Stayner; Styling: Jan Gautro
Maple caramelizes to form a glossy coating on the vegetables. Cubed butternut squash or sweet potatoes would also work well in the mix.
4 servings (serving size: about 1/2 cup)


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1 1/2 cups (1/2-inch) slices carrot
1 1/2 cups (1/2-inch) slices parsnip
1 1/2 cups (1/2-inch) cubed peeled turnip
4 teaspoons olive oil
1/2 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
Cooking spray
2 tablespoons maple syrup


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. Bake at 450° for 10 minutes. Stir in syrup. Bake an additional 20 minutes or until tender and golden, stirring after 10 minutes.

Created date

February 2008

Nutritional Information

Calories 150
Caloriesfromfat 30 %
Fat 4.9 g
Satfat 0.7 g
Monofat 3.3 g
Polyfat 0.6 g
Protein 1.7 g
Carbohydrate 26.1 g
Fiber 3.8 g
Cholesterol 0.0 mg
Iron 0.8 mg
Sodium 379 mg
Calcium 63 mg