Mapleroastedrootvegetables Recipes
MAPLE ROASTED ROOT VEGETABLES
The roasting makes these veggies extra sweet and even people who don't like beets or parsnips usually love this dish. You might want to line the baking sheets with parchment or use a Silpat mat.
Provided by Geema
Categories Vegetable
Time 1h40m
Yield 6 serving(s)
Number Of Ingredients 8
Steps:
- Preheat the oven to 400.
- Place the cut root vegetables in a single layer on one or two large baking sheets.
- Stir together the oil, maple syrup and garlic cloves and drizzle over the vegetables.
- Stir to combine the oil with the veggies and then spread once again in a single layer on the baking sheet.
- Season with salt and pepper.
- Bake for about 1 hour until the vegetables are done and a little caramelized from the syrup.
- Serve immediately.
ROASTED ROOT VEGETABLES WITH MAPLE BALSAMIC DRESSING
Use your choice of vegetables including parsnips, potatoes, celeriac, red onions and beets or go with all orange and yellow as given in the recipe. Looks as good as it tastes. From Bonnie Stern's Essentials of Home Cooking.
Provided by Cookin-jo
Categories Yam/Sweet Potato
Time 1h15m
Yield 8 serving(s)
Number Of Ingredients 13
Steps:
- Combine the prepared vegetables in a large bowl and toss with oil. Spread onto a large non-stick rimmed baking sheet. Use parchment paper if you like, but I didn't find it necessary.
- Roast at 375 degrees for 45 to 60 minutes, stirring once or twice, until browned and tender.
- Combine the vinegars and remaining ingredients in a small bowl and toss with the hot, cooked vegetables. Sprinkle with parsley.
MAPLE ROASTED ROOT VEGETABLES
Holidays are coming up fast and I am beginning to think about dishes that compliment the season but fit with my lifestyle. Found this in Cooking Light Annual and plan to roll it out for Thanksgiving.
Provided by justcallmetoni
Categories Vegetable
Time 45m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- Preheat oven to 450°.
- Combine first 6 ingredients in a 13 x 9-inch baking dish coated with cooking spray, tossing well to coat.
- Bake at 450° for 10 minutes. Stir in syrup.
- Bake an additional 20 minutes or until tender and golden, stirring after 10 minutes.
MAPLE-BALSAMIC ROASTED ROOT VEGETABLES
From Andrea Chesman's 'Recipes from the Root Cellar'. Be sure the vegetables are cut uniform size for even roasting. We tested red beets, small heirloom potatoes (unknown variety), carrots and parsnips all from our CSA box for this recipe.
Provided by COOKGIRl
Categories Vegetable
Time 1h10m
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- Preheat oven to 450 degrees.
- Lightly oil a large baking sheet or shallow roasting pan.
- Place the root vegetables in the pan.
- Drizzle the olive oil over the vegetables then season with salt and pepper and tossing gently to coat; spreading the vegetables into a single layer.
- Roast for about 45 minutes, stirring and shaking the pan occasionally for even cooking. Cook until lightly browned and just this side of tender.
- Sauce: Meanwhile, gently heat the butter and melt. Stir in the balsamic vinegar and maple syrup.
- Pour the sauce over the vegetables the [final*]10 minutes of roasting. Cook the vegetable mixture until tender and the sauce has started to caramelize.
- Use a metal spatula to toss and turn the vegetables making sure they are well coated with the sauce.
- Serve hot. Pass the salt and pepper shakers.
- The sauce was **delicious** spooned over brown rice!
Nutrition Facts : Calories 185.6, Fat 12.6, SaturatedFat 4.6, Cholesterol 15.3, Sodium 86.2, Carbohydrate 18.2, Fiber 1.6, Sugar 13.9, Protein 0.9
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