Roasted Glazed Winter Vegetables

Christy Rost


8carrots with stems
1large sweet potato
1medium red onion
1head garlic
3tablespoons olive oil
3tablespoons maple syrup
2tablespoons 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