Really good! Added a bit of garlic and dried sage to the oil & maple coating. So simple and delicious.
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
More From Cooking Light
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. 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.
Roasted Root Vegetables with Maple Glaze Recipe at a Glance
- COURSE: Side Dishes/Vegetables
- CUISINE: American
- MAIN INGREDIENT: Vegetables
- DIETARY CONSIDERATION: Low Cholesterol, Meatless, Low Saturated Fat
- COOKING METHOD: Roast
- OCCASION: Autumn, Spring, Summer, Winter
- PUBLICATION: Cooking Light
More Recipes for Side Dishes/Vegetables
-
Roasted Vegetable Loaded Potatoes
Southern Living -
Roasted Watermelon Radishes
Sunset -
Roasted Brussels Sprouts
Cooking Light
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