Sides
Maple-Glazed Roasted Root Vegetables
Ingredients
- - 400g (14 oz) carrots, peeled and cut into batons
- - 400g (14 oz) parsnips, peeled and cut into batons
- - 300g (10 oz) turnip or rutabaga, peeled and cubed
- - 60ml (4 tbsp) pure maple syrup
- - 45ml (3 tbsp) olive oil or melted butter
- - 5g (1 tsp) fresh thyme leaves
- - Salt and freshly ground black pepper, to taste
Method
- Preheat the oven to 200C (400F) and line a large baking tray.
- In a large bowl, toss the carrots, parsnips and turnip with the olive oil, salt and pepper until evenly coated.
- Spread the vegetables in a single layer on the prepared tray, ensuring they are not overcrowded.
- Roast for 25 minutes, then remove from the oven and drizzle over the maple syrup, tossing to coat.
- Scatter over the fresh thyme leaves and return to the oven for a further 10-15 minutes, until the vegetables are tender and caramelised at the edges.
- Serve hot as a side dish.
Introduction: Root vegetables such as carrots, parsnips and turnips have long sustained Canadian households through harsh winters, and roasting them with maple syrup is a modern classic that showcases the country's signature sweetener alongside its hardy autumn harvest.
Cultural Background: Root vegetables such as carrots, parsnips and turnips have long sustained Canadian households through harsh winters, and roasting them with maple syrup is a modern classic that showcases the country's signature sweetener alongside its hardy autumn harvest.
Tips: Cut the vegetables into similarly sized pieces so they cook evenly. Add the maple syrup partway through roasting rather than at the start, as it can burn if exposed to high heat for too long.
Variations: Add wedges of red onion or whole peeled shallots to roast alongside the root vegetables. A splash of balsamic vinegar with the maple syrup adds extra depth. Naturally vegan when made with olive oil.
Storage: Keeps refrigerated for up to 3 days.
Reheating: Reheat in a 190C (375F) oven for 10-12 minutes to restore some crispness, or in a microwave for convenience.
Nutrition: Per serving: approx. 180 kcal, 2g protein, 30g carbohydrate, 7g fat, 6g fibre, 95mg sodium.
FAQs:
Q: Can I use other root vegetables?
A: Yes, beets, sweet potatoes or celeriac all work well in this method, though beets are best roasted separately to avoid staining the other vegetables.
Q: Is this recipe vegan?
A: Yes, when made with olive oil instead of butter it is fully vegan.