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Maple Roasted Root Vegetables

Maple Roasted Root Vegetables

2 small turnips, trimmed, peeled, quartered lengthwise and cut into 2-3" segments
3 small Yukon gold potatoes or red potatoes, quartered
3 medium sweet potatoes, peeled and cut into 2" wedges
2 carrots, peeled and cut into 2" pieces
2 parsnips, peeled and cut into 2" pieces
4 T unsalted butter, melted
3 T olive oil
1/3 cup pure maple syrup
Juice of 1 orange
2 T fresh Thyme leaves or 1 T dried
Sea salt and freshly ground black pepper to taste

Preheat oven to 400 degrees.

Toss prepared root vegetables with melted butter, olive oil, maple syrup and fresh orange juice. Spread vegetables in a single layer on a baking sheet. Roast for 25-30 minutes, stirring occasionally so they brown evenly.

Remove vegetables from the oven and sprinkle them with the thyme, salt, and pepper. Return them to the oven to roast for another 5-10 minutes until tender when pierced with the tip of a knife.


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