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Roasted Root Vegetables with Maple Glaze

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

Ingredients

  • 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

Nutrition 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

How to Make It

  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.