Best 4 Maple Roasted Root Vegetables Recipes

**Maple Roasted Root Vegetables: A Sweet and Savory Side Dish**

Maple roasted root vegetables are a delicious and easy-to-make dish that is perfect for a fall or winter meal. The sweetness of the maple syrup pairs perfectly with the earthy flavor of the root vegetables, and the roasting process caramelizes the vegetables and brings out their natural sweetness. This dish can be made with a variety of root vegetables, such as carrots, parsnips, turnips, and sweet potatoes. It is also a great way to use up any leftover vegetables you may have on hand. The recipe is simple: just toss the vegetables with maple syrup, olive oil, salt, and pepper, and then roast them in the oven until they are tender and slightly caramelized. Serve immediately and enjoy!

**Additional Tips**

* For a more flavorful dish, use a variety of root vegetables.
* If you don't have maple syrup, you can substitute honey or brown sugar.
* Add a sprinkle of chopped fresh herbs, such as thyme or rosemary, to the vegetables before roasting.
* Serve the roasted vegetables with a dollop of sour cream or yogurt for a creamy and tangy addition.
* Leftover roasted vegetables can be stored in an airtight container in the refrigerator for up to 3 days.

**Other Recipes in the Article**

* **Maple Roasted Brussels Sprouts:** This recipe is a delicious twist on the classic roasted Brussels sprouts. The maple syrup adds a touch of sweetness that balances out the bitterness of the Brussels sprouts.
* **Maple Roasted Sweet Potatoes:** These sweet potatoes are roasted until they are soft and caramelized. The maple syrup adds a delicious flavor that makes them a perfect side dish for any meal.
* **Maple Roasted Carrots:** These carrots are roasted until they are tender and slightly charred. The maple syrup adds a touch of sweetness that makes them a great snack or side dish.

Let's cook with our recipes!

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

Ingredients

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

Ingredients

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

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

Ingredients

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

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

Ingredients

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.

Tips:

Choose root vegetables that are firm and brightly colored. Avoid any that are bruised or have blemishes.
Scrub the root vegetables thoroughly to remove any dirt or debris. Peel them if desired, but you can also leave the skins on for added nutrients.
Cut the root vegetables into uniform-sized pieces so that they cook evenly. Smaller pieces will cook faster than larger pieces.
Toss the root vegetables with olive oil, maple syrup, salt, and pepper. You can also add other spices or herbs, such as cumin, chili powder, or rosemary.
Roast the root vegetables in a preheated oven at 425 degrees Fahrenheit for 20-30 minutes, or until they are tender and caramelized.
Serve the roasted root vegetables immediately as a side dish or main course. They can also be used in salads, soups, or stews.

Conclusion:

Maple roasted root vegetables are a delicious and healthy side dish that can be enjoyed by people of all ages. They are easy to make and can be customized to your liking. With their vibrant colors and sweet flavor, maple roasted root vegetables are sure to be a hit at your next gathering.