Roasted Vegetables with Maple Glaze
- Level: Easy
- Yield: 4 to 6 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 6 servings
- Calories
- 297
- Total Fat
- 21
- Saturated Fat
- 3
- Carbohydrates
- 28
- Dietary Fiber
- 7
- Sugar
- 13
- Protein
- 2
- Cholesterol
- 0
- Sodium
- 496
- Total: 1 hr 5 min
- Active: 20 min
Ingredients
Nonstick cooking spray, for the baking sheet
One 8-ounce package whole rainbow carrots (5 to 6 carrots), peeled and cut into 2-inch pieces
One 8-ounce package parsnips (2 large parsnips), peeled and cut into 2-inch pieces
2 medium red onions, cut into wedges
1 large red beet, peeled and cut into 2-inch pieces
1 large golden beet, peeled and cut into 2-inch pieces
1/2 cup olive oil
2 tablespoons maple syrup
2 teaspoons kosher salt
1 teaspoon whole-grain mustard
1 teaspoon freshly ground black pepper
3 large sprigs fresh thyme, stems removed, plus thyme leaves, for garnish
Chopped fresh parsley, for garnish
Directions
- Preheat the oven to 425 degrees F. Coat a large rimmed baking sheet with nonstick cooking spray.
- Combine the carrots, parsnips, onions and beets on the prepared baking sheet. Stir together the oil, maple syrup, salt, mustard, pepper and thyme in a small bowl. Pour over the vegetables and toss to coat.
- Bake the vegetables, stirring occasionally to promote even browning, until browned and fork-tender, about 45 minutes. Remove from the oven and transfer to a serving platter. Garnish with parsley and more thyme, if desired.