These vegetables are so good, they may upstage everything else on the table. The balsamic-maple sauce is particularly delicious (and smartly added at the end to keep all flavors and colors vibrant). Roasting the purple vegetables separately will also help keep all the colors looking their best.

Karen Rankin
This Story Originally Appeared On cookinglight.com

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Credit: Jennifer Causey

Recipe Summary

active:
30 mins
total:
1 hr 10 mins
Yield:
Serves 10 (serving size: 1 1/4 cups)
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 450°F. Line 2 rimmed baking sheets with parchment paper, and lightly coat with cooking spray.

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  • Combine onions, purple sweet potatoes, purple carrots, and 2 tablespoons olive oil in a large bowl; toss to coat, and arrange in a single layer on a prepared baking sheet. In the same bowl, combine turnips, parsnips, remaining carrots, and remaining 2 tablespoons olive oil, and toss to coat; arrange in a single layer on the other prepared baking sheet. Sprinkle both baking sheets of vegetables evenly with salt and pepper. Bake purple vegetable mixture at 450°F, without stirring, until tender, about 25 minutes. Bake turnip mixture at 450°F, without stirring, until tender and lightly caramelized, 30 to 35 minutes.

  • While vegetables bake, combine vinegar and syrup in a small saucepan over medium-high. Bring to a boil, without stirring, and cook until mixture is thickened, 6 to 8 minutes. (You should have about 1/2 cup of liquid.) Remove from heat, and cool to room temperature; sauce will thicken to syrupy consistency upon cooling.

  • Arrange roasted vegetables on a platter, and drizzle with balsamic syrup. Sprinkle with fresh thyme, and serve immediately.

Nutrition Facts

202 calories; fat 6g; saturated fat 1g; protein 3g; carbohydrates 36g; fiber 7g; sugars 16g; added sugar 5g; sodium 288mg.
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