Maple Roasted Root Vegetables
These Maple Roasted Root Vegetables are a flavorful side dish! It's made with beets, carrots, and turnips roasted with a sticky maple glaze.
Servings: 5
Calories: 149kcal
Equipment
- Small Bowl
- Large Baking Sheet
Ingredients
- 2-3 medium-sized beets red or golden. yields 2 heaping cups diced
- 3-4 medium-sized turnips yields 2 heaping cups diced
- 3-4 carrots yields 2 heaping cups diced
- 2 Tbsp. olive oil
- ¼ tsp. kosher salt
- ¼ tsp. pepper
- ¼ cup maple syrup
- 2 tsp. Dijon mustard
- ¼ tsp. garlic powder
- ¼ tsp. onion powder
- ½ tsp. white wine vinegar or red wine vinegar
- ½ tsp. Sriracha hot sauce make sure brand is gluten free
- 1 Tbsp. vegetable broth
- kosher salt or flaky sea salt for garnish
- fresh herbs such as chives or parsley for garnish optional
Instructions
Peel the Root Vegetables:
- To peel round root vegetables such as beets, turnips, or rutabaga, simply cut both the top and bottom portion of the vegetable off with a knife and discard. This gives you a flat surface on both the top and bottom of the vegetable.
- Place one of the flat surfaces on a cutting board and peel the root vegetable with a vegetable peeler or with a knife. Discard the skins in a compost bin or garbage.
- To peel carrots and parsnips, simply cut the top and bottom portion off with a knife and discard. Use a vegetable peeler to remove the skin and discard.
For The Maple Glaze:
- Combine ¼ cup of pure maple syrup, 2 tsp. of Dijon mustard, ½ tsp. of white wine vinegar (or red wine vinegar), ½ tsp. of Sriracha hot sauce (make sure brand is gluten free if gluten is an issue for you), 1 Tbsp. of vegetable broth, and ¼ tsp. each of garlic and onion powder.
- Stir all of these ingredients until completely combined using a small whisk or fork.
Roast The Root Vegetables:
- Heat the oven to 425 degrees Fahrenheit.
- Dice the beets and turnips into small cubes (yields 2 heaping cups each of beets and turnips).
- Slice the carrots and then cut the slices into half-moons or quarters, depending on the size of the carrot. The carrots should be roughly the same size as the beets and turnips (yields 2 heaping cups carrots).
- Place the diced root vegetables onto a large baking sheet (feel free to line the baking sheet with parchment paper if you like).Drizzle the root vegetables with 2 Tbsp. of olive oil and sprinkle with ¼ tsp. each of kosher salt and pepper. Toss until completely combined.
- Place the baking sheet in the oven and roast for 30 minutes. Remove the baking sheet and check that the vegetables are tender, but not mushy (they should be easily pierced with a knife) (feel free to roast for an additional couple of minutes if needed).Cooking times may vary slightly.
- Pour the maple glaze over the root vegetables and toss until completely coated.Return the baking sheet to the oven and roast for an additional 2 minutes. Remove the baking sheet and toss again until coated.
- To Serve: Garnish the vegetables with a bit more kosher salt or flaky sea salt along with some freshly minced herbs like chives or parsley for extra color and flavor (optional).
Notes
Feel free to substitute these root vegetables for parsnips, rutabaga, or sweet potatoes if desired.
Make sure to use pure maple syrup and not imitation maple syrup or pancake syrup.
Make sure brand of Sriracha hot sauce is gluten free if gluten is an issue for you.
Nutrition
Serving: 2cups | Calories: 149kcal | Carbohydrates: 23g | Protein: 2g | Fat: 6g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Sodium: 232mg | Potassium: 412mg | Fiber: 3g | Sugar: 16g | Vitamin A: 6129IU | Vitamin C: 20mg | Calcium: 61mg | Iron: 1mg