Roasted Root Vegetables with Maple Syrup Glaze
Directions
- 1Peel carrots, parsnips, turnips, and rutabagas.
- 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.
- 3Cut turnips and rutabagas into large chunks.
- 4In a bowl, drizzle the vegetables with olive oil, add two good pinches of kosher salt and one good pinch of black pepper.
- 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).
- 6Roast in a 375°F oven. Start checking after 30 minutes. These took about 35 to 40 minutes.
- 7Once fully cooked, add 1/4 cup maple syrup.
- 8Return to the oven for a few minutes until the syrup starts to bubble.
- 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
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