Roasted Root Vegetables with Maple Glaze

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.

Yield: 4 servings (serving size: about 1/2 cup)
Recipe from Cooking Light

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Nutritional Information

Amount per serving
  • Calories: 150
  • Calories from fat: 30%
  • Fat: 4.9g
  • Saturated fat: 0.7g
  • Monounsaturated fat: 3.3g
  • Polyunsaturated fat: 0.6g
  • Protein: 1.7g
  • Carbohydrate: 26.1g
  • Fiber: 3.8g
  • Cholesterol: 0.0mg
  • Iron: 0.8mg
  • Sodium: 379mg
  • Calcium: 63mg

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

Preparation

  1. 1. Preheat oven to 450°.
  2. 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.
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