maple glazed roasted roots

Even people who don’t like parsnips or sweet potatoes usually love them in this dish. The maple glaze is subtle, adding just a hint of sweetness to the individual vegetables. Personally, I like eating these roots cold for lunch the next day!

roasted roots

What you’ll need:

1 pound parsnips, peeled and sliced into 2 inch lengths

1 pound carrots, peeled and sliced into 2 inch lengths

1 large sweet potato, peeled and cut into large pieces

TIP: Sweet potato cooks faster so cut the pieces larger than the carrots and parsnips

TIP: Brussels sprouts are also fabulous in this medley

¼ cup maple syrup

TIP: Brown sugar works as well, but keep an eye on it as it can start to burn.

2 to 3 tablespoons of canola or olive oil

Salt and pepper to taste

Optional: A handful of craisins for garnish

What you’ll do:

Heat oven to 400 degrees.

Place vegetable pieces in 9 x 13 pan. Sprinkle with salt and pepper and drizzle with oil. Toss to coat well.

Drizzle with maple syrup (or coat with brown sugar) and place pan in oven. Bake for 35 to 45 minutes, tossing every 10 to 15 minutes, until softened and just turning brown. Place on server and sprinkle with craisins.

TIP: If you like your vegetables caramelized, roast in a 450 degree oven.

Like this? Pair it with these other gf and me recipes:

baked honey glazed ham

scalloped potatoes

spinach salad

Photo credit: gf and me 2014

19 thoughts on “maple glazed roasted roots

    • Thanks for noticing! It’s one of my favorite paintings: Hunters in the Snow by Pieter Bruegel the Elder (1565). I really like how its both dark and cold and yet somehow full of life, light, and hope.

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  1. Oh I wish I would have had this recipe before Christmas. My sister-in-law asked me to bring glazed carrots to dinner and I had no idea what they were. I am not a fan of cooked carrots as I think they are too sweet. So I had never made them. This would have been fantastic to bring . . . .maybe next year when she asks I will be prepared now.

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