Recipe of the Month: Roasted Root Vegetables with Maple Glaze

This was a huge hit last holiday season, and a nice alternative to the usual cloyingly sweet marshmallow sweet potatoes.
1 ½ cups cubed sweet potatoes
1 ½ cups cubed butternut squash
1 ½ cups cubed parsnip or turnips
1 cup cubed beets
1 cup sliced carrots
4 tsp. olive oil
½ tsp. kosher salt
¼ tsp freshly ground pepper
cooking spray
2 tbsp. maple syrup
Preheat oven to 450.
Combine first 8 ingredients in a bowl  and stir to combine.  Prepare a cookie sheet by lining it with aluminum foil and spray the foil with cooking spray.  Spread the veggies out on the pan, and bake at 450 for 10 minutes.  Stir in the maple syrup and bake an additional 20 minutes, our until tender, golden and carmelized, stirring after 10 minutes.  Yield:  4-6 servings.

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