Roasted Glazed Winter Vegetables
Christy Rost
| Ingredients: | |
|---|---|
| 8 | carrots with stems |
| 3 | turnips |
| 1 | large sweet potato |
| 1 | medium red onion |
| 1 | head garlic |
| 3 | tablespoons olive oil |
| 3 | tablespoons maple syrup |
| 2 | tablespoons brown sugar |
Preheat oven to 450 degrees.
Peel carrots, taking care to retain root end and 3 inches of stem. Peel turnips and sweet potato; slice into 1-inch cubes. Transfer carrots, turnips and sweet potato to a large roasting pan. Peel and slice onion into wedges; adding to roasting pan.
Separate garlic cloves, peel, and scatter them in the roasting pan. Drizzle vegetables with olive oil and toss to coat.
Roast vegetables in a preheated oven 30 minutes, or until tender, stirring occasionally. When vegetables are just tender, drizzle with maple syrup and sprinkle with brown sugar. Stir; roast an additional 5 minutes.
Transfer vegetables to a serving platter and serve immediately.
Recipe serves 6.
Category: Vegetables