Maple-Rosemary Roasted Root Vegetables
Prep Time
Cooking Mode
1 ½ lb yellow fingerling potatoes
1 lb rainbow baby-cut carrots
1 lb parsnips, peeled and chopped into chunks similar size to fingerlings
1 large yellow onion, diced
¼ cup maple syrup
2 sprigs fresh rosemary, leaves chopped
1 tbsp each softened butter and olive oil
3 cloves garlic, minced
¼ tsp each salt and pepper
½ cup thinly sliced green onion
1 ½ lb yellow fingerling potatoes
1 lb rainbow baby-cut carrots
1 lb parsnips, peeled and chopped into chunks similar size to fingerlings
1 large yellow onion, diced
¼ cup maple syrup
2 sprigs fresh rosemary, leaves chopped
1 tbsp each softened butter and olive oil
3 cloves garlic, minced
¼ tsp each salt and pepper
½ cup thinly sliced green onion
Directions
1Preheat 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.
2Place 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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Personal Note
Personal Note
