Sticky Maple Roast Root Vegetables Recipes

STICKY MAPLE ROAST ROOT VEGETABLES

Steps:

• Preheat the oven to 190°C/fan170°C/gas 5.
• Put the squash chunks in a large roasting tin - use the tray that fits into the oven rungs. Add the carrots and parsnips. Drizzle with the oil and season. Toss together and roast for 45 minutes.
• Drizzle the maple syrup over the vegetables and toss together well. Return to the oven and roast for a further 15-20 minutes at 220°C/fan200°C/gas 7, until tender, golden and sticky.

MAPLE-ROASTED VEGETABLES

Steps:

• Preheat oven to 475°F. Stir together olive oil, maple syrup, salt, and pepper in a large bowl. Add Brussels sprouts and carrots, and toss to coat. Spread in an even layer on a large rimmed baking sheet, and bake in preheated oven until caramelized and tender, 15 to 20 minutes.

STICKY MAPLE ROOTS

Steps:

• Tip the carrots and parsnips into a large pan with the butter, star anise, thyme, maple syrup and 250ml water. Season with salt, then cover and boil for 10-15 mins until the water has evaporated and the vegetables are tender. Turn down the heat and cook until the carrots and parsnips are starting to caramelise and turn a light golden brown.
• Shake the pan gently to cover the veg in the sticky syrup, then season with cracked black pepper and serve.

ROASTED ROOT VEGETABLES

Steps:

• Preheat the oven to 425°F.
• Combine all the vegetables in a large mixing bowl.
• Drizzle in the oil and maple syrup, then sprinkle in the cinnamon and nutmeg. Stir together.
• Transfer the mixture to a lightly oiled large roasting pan (lined with parchment if you like). Bake for 30 minutes, more or less, stirring every 10 minutes or so. The vegetables should be tender on the inside and touched with golden brown on the outside.
• Toward the end of the cooking time, sprinkle on some fresh rosemary leaves, if desired. Season with salt and pepper; then transfer to a covered serving container. Serve immediately or keep warm until mealtime.
• Variations:
• Though they break the root veggie theme, brussels sprouts and/or thinly sliced red onions are terrific additions, lending a nice contrasting flavor and color.
• Stir in ribbons of collards or lacinato kale about 10 minutes before the vegetables are done.
• Experiment with other root veggies, including ordinary white or yellow potatoes, Jerusalem artichokes, Chioggia beets, rutabagas, and daiko.

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.