Maple Roasted Roots

the roots

I talk a big game about greens all the time, but the truth is, I love a root vegetable! Carrots, turnips, parsnips, rutabagas, beets…gimme!!


I always tend to think of these as “Fall” veggies but truthfully they can take you right in to spring…

There are so many things you can do with these “roasted roots” too! I’m going to just start you off with a classic and then you can take it from there.


First, get all your prep done! Peel all your veggies and get them cubed …


I like to peel the beets last…they make the biggest mess.

Drizzle the maple syrup across the top…


Then drizzle the olive oil across the top and shower with kosher salt & black pepper.

olive oil

Maple Roasted Roots
Prep Time: 10 Mins
Total Time: 55 Mins
2 Parsnips
3 Large Carrots
1 Rutabaga
2-3 Beets
1 Shallot
2-3 cloves Garlic
2-3 T Maple Syrup
2-3 T Olive Oil
Preheat oven to 450 degrees. Peel & Cube Vegetables. Toss with oil, garlic, kosher salt & black pepper. Roast in oven for 45 minutes at 450 degrees.
roasted roots
I love to eat these just like this! Another great way to serve them is over an arugula salad with a fresh lemon vinaigrette…


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