Maple Glazed Roasted Root Veggies
Ingredients
The vegetables
-
2
parsnips
-
2
carrots
-
1
large
beet
-
1
large
sweet potato
-
1
large
red onion
-
1
bunch
radishes
The dressing
-
¼
cup
olive oil
-
3
tbsp
maple syrup
-
1
tsp
apple cider vinegar
-
1
tsp
balsamic vinegar
-
2
cloves
garlic
-
¼
cup
chopped walnuts
-
1
sprig
fresh thyme
-
salt & pepper to taste
Instructions
- Preheat the oven to 425°F.
- Wash and scrub all the vegetables.
- Peel the carrots and parsnips, then chop them into coins and place them in a bowl.
- Cut the beet and sweet potato into cubes and add them to the bowl.
- Slice the red onion thickly and add it to the bowl along with the mashed garlic.
- Drizzle the vegetables with olive oil, maple syrup, apple cider vinegar, and balsamic vinegar.
- Add salt and pepper, then use tongs or your hands to coat the vegetables evenly.
- Spread the veggies on a parchment-lined baking sheet.
- Bake for 20 minutes.
- Remove from the oven, flip the veggies, and add the chopped walnuts.
- Return to the oven for another 13-15 minutes, until roasted to your liking.
- Remove from the oven and add more salt and pepper if desired.
Nutrition Facts (estimated)
Servings
4
Calories
250
Total fat
12g
Total carbohydrates
36g
Total protein
6g
Sodium
50mg
Cholesterol
0mg
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