The addition of pure maple syrup enhances the earthy sweetness of the vegetables when slow roasted.
Makes 4 servingsIngredients
- 1/4 cup olive oil
- 4 tablespoons pure maple syrup, divided use
- 1 clove minced garlic
- 2 Yukon Gold potatoes, cut into large cubes
- 2 large carrots, peeled, cut into 2-inch long pieces
- 2 parsnips, peeled, cut into 2-inch long pieces
- 1 large sweet potato, cut into large cubes
- 1 rutabaga, peeled, cut into large cubes
- 1 medium butternut squash, peeled and cut into large cubes
- 1 large onion, peeled and cut into quarters and separated
- 4 large beets, peeled and quartered
- 2 tablespoons melted butter
- fresh thyme
Directions
Preheat oven to 350 degrees. Mix oil, 3 tablespoons syrup and garlic in bowl, add all vegetables and toss to coat with oil mixture. Spray a rimmed baking sheet with nonstick spray. Spread vegetables in a single layer on the baking sheet. Roast until tender and golden brown, stirring occasionally, about 1 ½ hours. Serve roasted vegetables on a platter and drizzle with melted butter and 1 tablespoon maple syrup. Garnish with fresh thyme.
Photo by Lyndsey Murphy
