MAPLE ROASTED ROOT VEGETABLES
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
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.
WINTER VEGETABLE ROAST WITH MAPLE-MUSTARD VINAIGRETTE
Provided by Peter Kaminsky
Categories Garlic Onion Side Roast Christmas Vegetarian Rosemary Carrot Parsnip Winter Vegan Thyme Potluck Pescatarian Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free Kosher
Yield Serves 8
Number Of Ingredients 13
Steps:
- 1. Preheat oven to 350 degrees.
- 2. Peel parsnips and carrots; depending on size, cut lengthwise in half or quarters, about 4 inches long.
- 3. In a large bowl, toss parsnips, carrots, onions, and garlic with 1/2 cup olive oil, thyme, rosemary, salt, and pepper.
- 4. Spread vegetables on one large sheet pan or two smaller pans, and place in oven. Roast for about an hour, turning vegetables once or twice, to get a nice crust on both sides.
- 5. Meanwhile, heat large skillet, and film with 2 tablespoons olive oil. Add tomatoes, cut side down, and caramelize (no more than 10 minutes). Sauté in two batches. Remove to bowl, and set aside.
- 6. While the vegetables are cooking, whisk together remaining 2 tablespoons olive oil, lemon juice, capers, maple syrup, and mustard.
- 7. Place warm roasted root vegetables on serving platter, and pour dressing over the vegetables. Top with caramelized tomatoes.
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