Roasted Root Vegetables with Maple Glaze

4 Reviews
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Photo: Becky Luigart-Stayner; Styling: Jan Gautro
Yield:
4 servings (serving size: about 1/2 cup)
By Barbara Lauterbach
March 2008
RECIPE BY Cooking Light

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

Nutritional Information

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

How to Make It

Step 1

Preheat oven to 450°.

Step 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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Ratings & Reviews

EllenDeller's Review

4catzlover
March 09, 2013
Really good! Added a bit of garlic and dried sage to the oil & maple coating. So simple and delicious.

waban15's Review

llaurra
December 31, 2012
Simple easy and delicious. It always disappears.

4catzlover's Review

waban15
December 06, 2008
Loved this - my sister-in-law made this for Thanksgiving dinner and I loved it. I didn't even know that I liked parsnips and turnips but this was delicious. Great way to eat your vegetables. It was so good I asked her for the recipe so I can make it again.

llaurra's Review

EllenDeller
November 09, 2008
Delicious! I make this all winter long. I've tried mixing it up with various root veggies and onions, and it always turns out great.