Maple Glazed Roasted Root Vegetables
HB-11784 · Hand-built original · American
Parsnips, carrots, beet, sweet potato and red onion roasted in a maple and balsamic glaze with walnuts added partway through.
AmericanSideServes 4255 kcalVegetarianVeganGluten-freeDairy-freeEgg-freeLow-SodiumHigh FiberRenal
Main ingredient: egg
Pairs well with: toast, hash browns, fruit salad, bacon, avocado
Servings:4quantities adjust to match
Ingredients
- 2 parsnips
- 2 carrots
- 1 large beet
- 1 large sweet potato
- 1 large red onion
- 1 bunch radishes
- 1/4 cup olive oil
- 3 tbsp maple syrup
- 1 tsp applie cider vinegar
- 1 tsp balsamic vinegar
- 2 cloves garlic, mashed
- 1/4 cup chopped walnuts
- 1 sprig fresh thyme (dry is ok too)
- salt & pepper to taste
Method
- Heat the oven to 425°F and wash and scrub all the vegetables.
- Peel the carrots and parsnips and cut them into coins; cut the beet and sweet potato into cubes and the red onion into thick slices, and put everything in a medium bowl with the garlic.
- Drizzle the olive oil, maple syrup, apple cider vinegar and balsamic over the vegetables, season with salt and pepper and toss with tongs or your hands until coated.
- Spread the vegetables on a parchment-lined baking sheet and roast for 20 minutes.
- Turn the vegetables with tongs, scatter the chopped walnuts over them and roast for 13 to 15 minutes more, until roasted to your liking.
- Season the tray again with salt and pepper and serve the root vegetables hot from the pan.
Nutrition (per serving, where published)
255 kcalCalories
3.2 gProtein
23.1 gCarbs
18 gFat
2.3 gSaturates
5.2 gFibre
12 gSugars
51 mgSodium
0 mgCholesterol
540 mgPotassium
83 mgCalcium
1 mgIron
1 servingServing
Estimated from USDA FoodData Central ingredient data