Maple-Rosemary Roasted Root Vegetables

8
Easy
Side Dishes

Characteristics

Nutritional Facts Per Serving

215
Calories
7 g
Protein
41 g
Carbs
6 g
fiber
Show all nutrition facts

Nutritional Facts

1 8
  • Amount For Serving % Daily Value
  • Calories 215
  • Lipides 3.5 g
    • Saturated fat  1 g
  • Cholesterol 5 mg
  • Sodium  170 mg
  • Carbs 41 g
    • fiber  6 g
  • Protein 7 g

Ingredients

  • 1 1/2 lb (750 g) yellow fingerling potatoes
  • 1 lb (500 g) rainbow baby-cut carrots
  • 1 lb (500 g) parsnips, peeled and chopped into chunks similar size to fingerlings
  • 1 large yellow onion, diced
  • 1/4 cup (60 mL) maple syrup
  • 2 sprigs fresh rosemary, leaves chopped
  • 1 tbsp (15 mL) each softened butter and olive oil
  • 3 cloves garlic, minced
  • 1/4 tsp (1 mL) each salt and pepper
  • 1/2 cup (125 mL) thinly sliced green onion

Method

  1. Preheat oven to 450°F (230°C). Bring potatoes to a boil in a large pot and cook, 5 min. Drain potatoes, rinse with cold water and cut in half lengthwise.
  2. Place potatoes in a bowl and stir in carrots, parsnips, onion, maple syrup, rosemary, butter, oil, garlic, salt and pepper. Transfer vegetable mixture to a baking sheet, and bake on lower rack of oven for 20 min., stirring halfway through. Garnish with green onions.

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