Best Maple Roasted Root Vegetables Recipes

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MAPLE ROASTED ROOT VEGETABLES



Maple Roasted Root Vegetables image

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

2 -3 yukon gold potatoes, 1 1/2 inch pieces
1 large sweet potato, peeled and cut into 1 1/2 inch pieces
2 parsnips, peeled and cut into 2 inch long pieces
3 beets, peeled and cut into 1 1/2 inch pieces
2 large sweet onions, peeled,quartered
1/2 cup olive oil
1/3 cup maple syrup
3 cloves garlic, peeled,minced

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



Roasted Root Vegetables With Maple Balsamic Dressing image

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

2 lbs sweet potatoes, peeled and cut 1/2 inch thick
2 lbs carrots, peeled and cut in 1/2 slices on the diagonal
1 lb butternut squash, peeled and cut in 2 inch wedges (or acorn squash)
2 orange bell peppers, seeded and cut in thick slices
2 tablespoons vegetable oil
2 tablespoons balsamic vinegar
2 tablespoons red wine vinegar
2 tablespoons brown sugar
2 tablespoons maple syrup
2 tablespoons thyme, chopped or 1/2 teaspoon dried thyme
1/2 teaspoon salt
1/4 teaspoon pepper
2 tablespoons parsley, chopped

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-BALSAMIC ROASTED ROOT VEGETABLES



Maple-Balsamic Roasted Root Vegetables image

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

2 carrots, peeled and cut into 3/4 inch cubes
1 large rutabaga, peeled and cut into 3/4 inch cubes
1 large beet, peeled and cut into 3/4 inch cubes
1 yellow onion, halved and slivered
2 tablespoons extra virgin olive oil
2 tablespoons butter
2 tablespoons aged balsamic vinegar
3 tablespoons maple syrup (reduced slightly from 1/4 cup)
salt, to taste
cracked black pepper, to taste

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

ROASTED ROOT VEGETABLES WITH MAPLE BALSAMIC DRESSING



ROASTED ROOT VEGETABLES WITH MAPLE BALSAMIC DRESSING image

Categories     Vegetable     Side     Roast

Yield servings

Number Of Ingredients 13

2 lbs sweet potatoes, peeled and cut 1/2" thick
2 lbs carrots, peeled and cut in 1/2" slices on the diagonal
1 lb butternut squash, peeled and cut in 2" wedges
2 orange bell peppers, seeded & cut in thick slices
2 tbsp vegetable oil
2 tbsp balsamic vinegar
2 tbsp red wine vinegar
2 tbsp brown sugar
2 tbsp maple syrup
2 tbsp thyme, chopped or 1/2 tsp dried
1/2 tsp salt
1/4 tsp pepper
Optional garnishes: 2 tbsp parsley, chopped; crubled goat cheese, chopped roasted pecans or walnuts

Steps:

  • Combine the prepared vegetables in a large bowl and toss with oil. Spread into a large nonstick rimmed baking sheet. Use parchment paper if you like, but I not necessary. Roast at 375 degrees for 45 to 60 min., 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. Or alternatively, drizzle part of the vinegar mixture over the vegetables in the last 10 minutes of roasting and drizzle the remainder when vegetables are out of the oven. Sprinkle with parsley

MAPLE-BALSAMIC ROASTED ROOT VEGETABLES



Maple-Balsamic Roasted Root Vegetables image

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 @MakeItYours

Number Of Ingredients 10

2 carrots, peeled and cut into 3/4 inch cubes
1 large rutabaga, peeled and cut into 3/4 inch cubes
1 large beet, peeled and cut into 3/4 inch cubes
1 yellow onion, halved and slivered
2 tablespoons extra virgin olive oil
2 tablespoons butter
2 tablespoons aged balsamic vinegar
3 tablespoons maple syrup (reduced slightly from 1/4 cup)
salt, to taste
cracked black pepper, to taste

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!

MAPLE ROASTED ROOT VEGETABLES



Maple Roasted Root Vegetables image

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

1 1/2 cups slice carrots (1/2-inch)
1 1/2 cups slice parsnips (1/2-inch)
1 1/2 cups cubed peeled turnips (1/2-inch)
1 1/2 cups cubed butternut squash (1/2-inch)
4 teaspoons olive oil
1/2 teaspoon sea salt
1/4 teaspoon fresh ground black pepper
cooking spray
2 1/2 tablespoons maple syrup

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.

ROASTED ROOT VEGETABLES WITH MAPLE GLAZE



ROASTED ROOT VEGETABLES WITH MAPLE GLAZE image

Categories     Vegetable     Side     Vegetarian

Yield 8 1/2 CUP SERVINGS

Number Of Ingredients 8

1 1/2 cups (1/2-inch) slices carrot
1 1/2 cups (1/2-inch) slices parsnip
1 1/2 cups (1/2-inch) cubed peeled turnip
4 teaspoons olive oil
1/2 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
Cooking spray
2 tablespoons maple syrup

Steps:

  • 1. Preheat oven to 450°. 2. 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.

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