Maple-Roasted Root Vegetables - Seasonal Recipe

Maple-Roasted Root Vegetables

🌍 Seasonal, Autumn Difficulty: ●●●○○

Roasting roots in the embers of a fire is among humanity's most ancient cooking techniques; the addition of maple syrup reflects the Indigenous gift of maple sugar to North American cuisine, now a global autumn staple.

Ingredients

• 300g (294g (10.5 oz)) parsnips, peeled, cut into batons
• 300g (294g (10.5 oz)) carrots, peeled, cut into batons
• 300g (294g (10.5 oz)) beets/beet, peeled, cut into wedges
• 250g (9 oz) turnips or rutabaga (rutabaga), peeled, cubed
• 200g (7 oz) sweet potato, cubed
• 3 tbsp pure maple syrup
• 3 tbsp olive oil
• 1 tbsp fresh thyme leaves
• 1 tbsp fresh rosemary, chopped
• 1 tsp Dijon mustard
• Salt and black pepper
• Fresh flat-leaf parsley to serve

Method

1. Preheating — Preheat oven to 200°C (400°F). Cut all vegetables to similar sizes for even cooking.
2. Whisking — Whisk maple syrup, olive oil, mustard, thyme, rosemary, salt, and pepper in a large bowl.
3. Adding — Add vegetables and toss thoroughly to coat.
4. Spreading — Spread in a single layer across two baking sheets (don't crowd — they'll steam, not roast).
5. Roasting — Roast 35–45 minutes, turning halfway, until caramelised and tender. Beets may need longer; check each type.
6. Step 6 — Scatter parsley and serve.

Tags: ) parsnips, ) carrots, ) beets/beet, turnips or rutabaga, sweet potato · Source: Brittani's Almanac