Maple-Roasted Root Vegetables
Roasting vegetables in the oven brings out the natural sweetness in them and adding maple syrup while they cook makes them that much sweeter! Slow cooking the vegetables in this maple sauce also makes the kitchen smell incredible. These vegetables are my favorite fall and winter comfort food.
Ingredients
| 1 | turnip, chopped into pieces |
| 3 | carrots, chopped into pieces |
| 3 | Parsnips, chopped into pieces |
| 4 tbsp | butter |
| 1/2 cup | Maple Syrup |
| 1/4 cup | Ironworks Distillery |
| 1 1/2 tsp | sea salt |
| 3/4 tsp | black pepper |
Serves: 4-6
Directions
- Preheat oven to 350°F (177°C).
- Heat the butter and maple syrup for two minutes in a small frying pan.
- Add the rum and stir for one minute and then remove from heat.
- Place vegetables in a bowl and pour the maple mixture over the vegetables and toss.
- Place a piece of parchment paper on a baking sheet (will save you some serious scrubbing).
- Place the vegetables in a single layer on the baking sheet. Cover the sheet with tin foil and place in the oven for 20 to 25 minutes.
- Remove the pan from the oven after 25 minutes, stir the vegetables and bake uncovered for 20-25 more minutes or until the vegetables are tender.
Recipe provided by: Chef Ardon Mofford, Governors Pub & Eatery