Wednesday, February 1, 2012
Maple-Glazed Root Vegetables
These roasted root veggies are to-die-for yummy. The combination of carrots, parsnips, and turnips coated with a sweet maple glaze caramelized to perfection makes a splendid side dish for rich meat dishes (or they are good enough to be a meal by themselves). I don't remember where I originally got this recipe (sorry!), but I think maybe it was from my local newspaper.
MAPLE-GLAZED ROOT VEGETABLES
-1 1/2 cups carrots, (cleaned, peeled, & sliced 1/2 inch thick)
-1 1/2 cups parsnips (cleaned, peeled, & sliced 1/2 inch thick)
-1 1/2 cups turnips (cleaned, peeled, & cut in 1/2 inch cubes)
-4 tsp. olive oil
-1/2 tsp. salt
-1/4 tsp. pepper
-2 TB. maple syrup
Coat the veggies with the olive oil, salt, and pepper. Place on a baking sheet and roast at 450° for 10 minutes. Add the maple syrup, and continue roasting for 20-30 minutes, stirring every 10 minutes.
They should be good and brown when you get them out. The ones that are the most caramelized are the tastiest!
They should feed 3-4 people, unless they are veggie-loving hungry people, then probably just 2. :)
P.S. Almost forgot!- My blog friend Erin of Living in Yellow is celebrating her 1 year blog anniversary this month with a GIANT, amazing giveaway of her favorite things! Yes, like Oprah, only better. :) Check it out!