MAPLE GLAZED ROASTED ROOT VEGGIES

5 from 1 vote

MAPLE GLAZED ROASTED ROOT VEGGIES

Keyword fall vegetable side dish, maple glazed vegetables, maple roasted root vegetables, roasted carrots and parsnips, roasted root vegetables, roasted sweet potato and beet

Calories 1403kcal

Author Nicole Modic

Ingredients

2 parsnips
2 carrots
1 large beet
1 large sweet potato
1 large red onion
1 bunch radishes
¼ cup olive oil
3 tbsp maple syrup
1 tsp applie cider vinegar
1 tsp balsamic vinegar
2 cloves garlic, mashed
¼ cup chopped walnuts
1 sprig fresh thyme (dry is ok too)
salt & pepper to taste

Instructions

Preheat oven to 425.
While the oven is heating up, wash / scrub all of your veggies.
Peel carrots and parsnips and chop into coins, and place into a medium bowl.
Cut beet and sweet potato into cubes and place in same bowl.
Cut sweet potato into cubes, and red onion into thick slices, and place in bowl.
Add mashed garlic.
Drizzle with olive oil, maple syrup, acv, and balsamic.
Add salt and pepper.
Use tongs or your hands to coat all the veggies.
Place on parchment lined baking sheet.
Bake for 20 minutes.
Remove from oven and use tongs to flip/rotate the veggies.
Add chopped walnuts and place back into the oven for another 13-15 minutes, until the veggies are roasted to your liking.
Remove from oven and add more salt and pepper.
Enjoy!

Nutrition