Maple Roasted Root Vegetables

Food Network Canada
8 servings

This dish is a great way to get more root vegetables into your diet. For a simple weeknight supper, prep the veg in the morning (or the night before). When you get home from work, just preheat the oven, toss ’em with the glaze, and slide in the oven, preparing some greens and a simple grain or legume dish while the roots are roasting. If you have lots of roots left over, puree them for a roasted veg pasta sauce. Recipe from Get it Ripe: A Fresh Take on Vegan Cooking, published by Arsenal Pulp Press.



cup chopped or cubed root vegetables (winter squash, onions, garlic, beets, parsnips, carrots, potato, sweet potato, etc)
cup maple syrup
cup olive oil (plus extra to coat pan)
Tbsp balsamic vinegar (optional)
tsp fresh thyme leaves (or 1 tsp dried thyme)
tsp sea salt (or more to taste)
freshly ground black pepper to taste


Step 1

Preheat oven to 400°F (205°C). Toss the vegetables with the syrup, oil, vinegar, and thyme in a large bowl to disperse seasonings evenly.

Step 2

Transfer onto 2 large, lightly-oiled baking pans, distributing evenly into one layer in each pan.

Step 3

Roast for about 1 hour, removing pans from oven every 12 minutes or so to stir; halfway through the cooking time, toss roots with the salt and pepper. Roasting is complete when veggies are nice and tender. Serve hot.

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