Maple Roasted Root Vegetables is a perfect side with roasted pork, a seared chicken breast or as a vegetarian main, rich in nutrition, low in fat and gluten-free.
6 heirloom carrots
8 – 10 mini sweet potatoes
12 – 14 mini potatoes (optional)
3 cloves garlic, crushed
6 – 8 cloves garlic, whole
2 tablespoons olive oil
1/4 cup maple syrup
salt & pepper to taste
- Pre-heat oven to 375°F (190°C). Line a baking sheet with either parchment paper or tinfoil, coated with non-stick spray.
- Combine crushed garlic, olive oil, maple syrup and salt & pepper with a whisk in a medium sized bowl. Divide half the glaze into another bowl. Wash & cut carrots in chunky pieces, toss with glaze then scatter onto baking sheet and place in the oven for 10 minutes.
- Scrub and cut parsnips, and mini potatoes and mini sweet potatoes and cut lengthwise. (If you’re working with large sweet potatoes cut into chunky bites.) Peel extra whole garlic cloves and as the timer for the carrots chimes toss parsnips, potatoes and sweet potatoes with more glaze and add to the carrots. Roast for 20 minutes.
- Wash leeks thoroughly. Cut into hefty pieces. Toss with remaining glaze and as the timer chimes for the second time, turn roasting vegetables to coat and brown evenly. Add the leeks to the mix and return to the oven for the final 10 minutes until roots are soft and sticky, with golden edges and serve, hot.
Canadian maple brings its own set of nutritional benefits; loaded with Manganese, Vitamin B2, Zinc, Magnesium, Calcium and Potassium. It’s made of tree juice. I mean, how vegan is that?!
- Category: Side Dishes
- Method: Roast
- Cuisine: North American
Keywords: Root Vegetables, Roasted Vegetables, Maple Syrup, Maple Roasted