Roasted Root Vegetables with Maple Syrup Glaze

40 mins
Serves 1
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Directions

  1. 1Peel carrots, parsnips, turnips, and rutabagas.
  2. 2For carrots and parsnips, make an oblique cut. Lay your carrot down on your cutting board, hold your knife at an angle, make a cut, turn a quarter of a turn, hold your knife at the same angle and make the same cut.
  3. 3Cut turnips and rutabagas into large chunks.
  4. 4In a bowl, drizzle the vegetables with olive oil, add two good pinches of kosher salt and one good pinch of black pepper.
  5. 5Place the vegetables into a sheet tray or a saute pan that can go into the oven. Add a splash of water (1/4 to 1/2 cup).
  6. 6Roast in a 375°F oven. Start checking after 30 minutes. These took about 35 to 40 minutes.
  7. 7Once fully cooked, add 1/4 cup maple syrup.
  8. 8Return to the oven for a few minutes until the syrup starts to bubble.
  9. 9Add 1-2 tablespoons of butter and use the residual heat to melt it in.

Ingredients

  • 2 carrots
  • 2 parsnips
  • 1 turnips
  • 1 rutabagas
  • 1 enough to coat olive oil
  • 2 good pinches kosher salt
  • 1 good pinch black pepper
  • 0.25 cup water
  • 0.25 cup maple syrup
  • 2 tablespoons butter

Equipment

knifecutting boardpotsheet tray or saute pan