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

1. Toss all of the ingredients, except the maple syrup together with the olive oil.
2. Roast in a single layer in a 350 degree oven for approximately 1/2 hour.
3. Squeeze the roasted lemon over the rest of the vegetables and add the maple syrup.
4. Toss together well to coat all the vegetables and roast for about another 30 minutes or until all of the vegetables are fork tender.
5. Toss the vegetables several times during the last of the cooking time to glaze the vegetables in the maple syrup.