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Maple Roasted Vegetables
Roasted Autumn vegetables with a light, lemon maple glaze. One of the most popular side dishes ever on Rock Recipes, especially around Thanksgiving and Christmas.
Prep Time 15 minutes
Cook Time 1 hour
Total Time 1 hour 15 minutes
Servings 6 servings
Ingredients
- 2 carrots thickly sliced
- 2 parsnips thickly sliced
- 1 large red onion cut in wedges
- 1 lemon
- 1 small butternut squash cut in chunks
- 4 cloves garlic unpeeled
- 6 yellow beets quartered
- 4 tbsp olive oil
- pinch salt
- pinch black pepper
- 2-3 tbsp pure maple syrup
Instructions
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Toss all of the ingredients, except the maple syrup together with the olive oil.
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Roast in a single layer in a 350 degree oven for approximately 1/2 hour.
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Squeeze the roasted lemon over the rest of the vegetables and add the maple syrup.
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Toss together well to coat all the vegetables and roast for about another 30 minutes or until all of the vegetables are fork tender.
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Toss the vegetables several times during the last of the cooking time to glaze the vegetables in the maple syrup.