Maple-Rosemary Roasted Root Vegetables

  • Prep Time 10 min
  • Total Time 40 min
  • Serves: 8

Ingredients

  • 1 1/2 lb yellow fingerling potatoes 750 g
  • 1 lb rainbow baby-cut carrots 500 g
  • 1 lb parsnips, peeled and chopped into chunks similar size to fingerlings 500 g
  • 1 large yellow onion, diced 0
  • 1/4 cup maple syrup 60 mL
  • 2 sprigs fresh rosemary, leaves chopped 0
  • 1 tbsp each softened butter and olive oil 15 mL
  • 3 cloves garlic, minced 0
  • 1/4 tsp each salt and pepper 1 mL
  • 1/2 cup thinly sliced green onion 125 mL

Directions

  • Step 1

    Preheat oven to 450°F (230°C). Bring potatoes to a boil in a large pot and cook, 5 min. Drain potatoes, rinse with cold water and cut in half lengthwise.

  • Step 2

    Place potatoes in a bowl and stir in carrots, parsnips, onion, maple syrup, rosemary, butter, oil, garlic, salt and pepper. Transfer vegetable mixture to a baking sheet, and bake on lower rack of oven for 20 min., stirring halfway through. Garnish with green onions.

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Nutrition Facts

  • Nutrition Description 1/8 of the recipe
  • Calories 215
  • Fat 3.5 g
  • Saturated Fat 1 g
  • Carbs 41 g
  • Protein 7 g
  • Cholesterol 5 mg
  • Fibre 6 g
  • Sodium 170 mg