The Very Best Roasted Vegetables

We are always looking for ways to make vegetables even better tasting and this is a great way to do it. Even “Mikey” will like them. Try it and you will want to repeat often.

  • 2 large carrots, peeled
  • 2 large turnips, peeled
  • 2 parsnips, peeled
  • 2 large beets,unpeeled
  • 3 tbsp. butter
  • 2 tbsp. maple syrup
  • pinch of salt
  • 1/2 tsp. fresh thyme leaves, chopped

Preheat oven to 375 degrees.

Cut the carrots and parsnips diagonally. Cut the turnips in half, then in 1/4 inch pieces.

In a separate pot, boil the beets until just tender, cool down to touch, then cut in half and then into 1/4 inch pieces. Set aside.

Bring a large pot of water to the boil. Add the carrots to the water and cook for one minute, then add the turnips, and parsnips until just tender. Drain and add ALL the vegetables onto a parchment lined baking sheet, stir in the butter, maple syrup and bake, turning frequently until completely glazed. (8-10 minutes)

Serve immediately with a light sprinkle of the chopped thyme leaves.

**Note: The pictures show more vegetables. We couldn’t locate any parsnips so Don added Brussel Sprouts, Sweet potato and baby potatoes (just cut in half). The only thing I would have added would have been 1 more tbsp. of maple syrup. Mind you, when you pour them into a large bowl, all the juices coat the vegetables and it is wonderful.

 

 

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