Maple-Rosemary Roasted Root Vegetables

Prep Time: 10 minutes
Total Time: 40 minutes
Makes: 8


  1. 1 1/2 lb (750 g) yellow fingerling potatoes
  2. 1 lb (500 g) rainbow baby-cut carrots
  3. 1 lb (500 g) parsnips, peeled and chopped into chunks similar size to fingerlings
  4. 1 large yellow onion, diced
  5. 1/4 cup (60 mL) maple syrup
  6. 2 sprigs fresh rosemary, leaves chopped
  7. 1 tbsp (15 mL) each softened butter and olive oil
  8. 3 cloves garlic, minced
  9. 1/4 tsp (1 mL) each salt and pepper
  10. 1/2 cup (125 mL) thinly sliced green onion


  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.