Not Your Average Roasted Vegetables

Looking for a way to spruce up your salads or put a new spin on veggies? You’ve found it. Move over, roasted vegetables. There’s a new queen in town. Say hello to our honey maple roasted friends.

Originally from Cooking Light, I modified it slightly and used what I had on hand, plus added some light maple syrup for a little extra sweetness (I couldn’t help it, it’s my ever-present sweet tooth talking).

This recipe is ever-so simple and ever-so yummy. The only thing you have to have patience for is chopping the vegetables. Chop, Mix, Bake, Eat. It’s as simple as that.

Honey Maple Roasted Root Vegetables



2 cups coarsely chopped peeled sweet potato (about 1 large)

1 1/2 cups coarsely chopped peeled butternut squash

1 1/2 cups coarsely chopped parsnip (about 2 medium) —I used more!

1 1/2 cups coarsely chopped carrot (about 2 medium)

1/4 cup honey

3 tablespoons light maple syrup (I used Aunt Jemima’s)

2 tablespoons olive oil

1/2 teaspoon salt

Cooking spray



Preheat oven to 450°.

Combine all ingredients except the cooking spray in a large bowl; toss to coat.


Place vegetable mixture on a jelly-roll pan coated with tinfoil and cooking spray.


Bake at 450° for 35 minutes or until vegetables are tender and begin to brown, stirring every 15 minutes.

honey maple goodness

If you read the original recipe, you’ll notice I substituted butternut squash for turnip, eliminated the shallots, and added in the maple syrup. With their measurements, this serves 8. I maybe got five servings out of my batch? I’ve enjoyed it as a side, on my salads, in a sandwich, and straight from the fridge!  I like to think a vegetable addiction can be classified as a good addiction. :)


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