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Makes
Serves: 8
Level
easy
Prep Time
10
Total Time
40

Ingredients

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

Method

Step 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.
Step 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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Nutritional Facts Per Serving

Nutrition Description:
1/8 of the recipe
Calories:
215
Fat:
3.5 g
Saturated Fat:
1 g
Carbs:
41 g
Protein:
7 g
Cholesterol:
5 mg
Fiber:
6 g
Sodium:
170 mg