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
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.
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. :)