Receta Maple Roasted Vegetables
Maple Roasted Vegetables
We adore our Roast Potatoes here in the Parsons household but truth be told, whenever they are in the oven they are most likely always sharing space with other roasted vegetables too, especially carrots and parsnips. After a visit to our local farmers market last week, Sunday dinner got this beautifully colorful addition to our Lemon Sage Butter Roasted Turkey.
I only add the maple syrup to these vegetables after they are partially cooked so that the sugar in the syrup does not burn. This allows the veggies to develop a little caramelization before the light glaze of maple syrup finishes them off.
Maple Roasted Vegetables
Maple Roasted Vegetables
Recipe by Barry C. Parsons
Roasted Autumn vegetables with a light lemon, maple glaze.
Prep time: 15 minutes
Cook time: About 60 minutes
Total time: 75 minutes
Yield: Serves 4-6 as a side dish.
Ingredients
2
carrots, thickly sliced
2
parsnips, thickly sliced
1 large
red onion, cut in wedges
1
lemon
1 small
- butternut squash, cut in chunks
- 4 cloves
- garlic, unpeeled
- 6
- yellow beets, quartered
- 4 tbsp
- olive oil
- pinch
- salt
- pinch
- black pepper
- 2-3 tbsp
- pure maple syrup
Cooking Directions
Toss all of the ingredients, except the maple syrup together with the olive oil.
Roast in a single layer in a 350 degree oven for approximately 1/2 hour.
Squeeze the roasted lemon over the rest of the vegetables and add the maple syrup.
Toss together well to coat all the vegetables and roast for about another 30 minutes or until all of the vegetables are fork tender.
Toss the vegetables several times during the last of the cooking time to glaze the vegetables in the maple syrup.