Mapleroastedrootvegetables Recipes

MISO MAPLE ROASTED ROOT VEGETABLES

Steps:

• Preheat the oven to 425 degrees F. Line a baking sheet with parchment paper.
• Combine the butter, miso paste, maple syrup, soy sauce, rice wine vinegar, sesame seeds and crushed red pepper in a small saucepan over medium heat. Cook, whisking, until melted and syrupy, about 5 minutes.
• Toss the carrots, parsnips and fennel with the miso mixture in a large bowl and sprinkle with salt and pepper. Transfer to the prepared baking sheet and spread in an even layer. Bake until the vegetables are tender and caramelized, 35 to 40 minutes.

MAPLE ROAST VEGETABLES

Steps:

• Preheat oven to 425 degrees.
• Place all the ingredients in a bowl and toss to coat the vegetables (at this point you can place the vegetables in a large zipper bag and refrigerate overnight).
• Pour the vegetables on to a foil lined sheet tray and roast for 50 minutes, stirring halfway through, or until tender and golden.
• Serve.

ABSOLUTELY DELICIOUS BAKED ROOT VEGETABLES

Steps:

• Preheat oven to 375 degrees F (190 degrees C).
• Toss potatoes, rutabaga, sweet potato, parsnips, and carrots with olive oil and chili sauce in a large bowl until coated. Season with onion powder, garlic powder, grill seasoning, and pepper. Toss again until evenly coated, then spread vegetables into a 9x13 inch roasting pan.
• Roast vegetables in preheated oven for 20 minutes, then stir, return to oven, and continue cooking until the vegetables are tender, about 20 minutes more.

MAPLE ROASTED ROOT VEGETABLES

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.

MAPLE ROASTED ROOT VEGETABLES

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.

MONUMENT CAFE ROASTED ROOT VEGETABLES

Steps:

• Preheat the oven to 350 degrees F.
• In a large bowl, combine the red potatoes, parsnips, beets and sweet potatoes. Separate the red onion quarters into pieces and add them to the bowl.
• In a small bowl, stir together the olive oil, mixed herbs, salt, pepper and garlic. Toss with the vegetables until they are coated. Spread evenly in a large roasting pan.
• Roast until the vegetables are cooked through and browned, 35 to 40 minutes, stirring every 15 minutes.

SWEET ROASTED AUTUMN ROOT VEGETABLES

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Line a roasting pan with aluminum foil.
• Whisk butter, maple syrup, salt, and black pepper together in a large bowl. Add squash, turnips, parsnips, sweet potato, rutabaga, and carrots to butter mixture; toss to evenly coat. Pour coated vegetables into the prepared roasting pan.
• Bake in the preheated oven until vegetables are tender, about 30 minutes.