Maple syrup and warm, fall spices add a touch of sweetness to easy roasted veggies.
Peeling raw beets is challenging. Partially cooking them, either in a saucepan with just enough water to cover or in the microwave (about 2 minutes per raw beet), really helps. Cook just until you can poke through about a quarter inch into the beet with a knife. Let the beets cool to room temperature (if you need to expedite this, plunge them into a bowl of ice water). To minimize the mess when cutting, peel the beets over the trash or compost container, then slice or chop them on a cutting board covered with wax paper.
Recipe information
Yield
Serves 4–6
Ingredients
Preparation
Step 1
Preheat the oven to 425°F.
Step 2
Combine all the vegetables in a large mixing bowl.
Step 3
Drizzle in the oil and maple syrup, then sprinkle in the cinnamon and nutmeg. Stir together.
Step 4
Transfer the mixture to a lightly oiled large roasting pan (lined with parchment if you like). Bake for 30 minutes, more or less, stirring every 10 minutes or so. The vegetables should be tender on the inside and touched with golden brown on the outside.
Step 5
Toward the end of the cooking time, sprinkle on some fresh rosemary leaves, if desired. Season with salt and pepper; then transfer to a covered serving container. Serve immediately or keep warm until mealtime.
Variations:
Step 6
Though they break the root veggie theme, brussels sprouts and/or thinly sliced red onions are terrific additions, lending a nice contrasting flavor and color.
Step 7
Stir in ribbons of collards or lacinato kale about 10 minutes before the vegetables are done.
Step 8
Experiment with other root veggies, including ordinary white or yellow potatoes, Jerusalem artichokes, Chioggia beets, rutabagas, and daiko.
Nutrition Per Serving
Recipe notes
Back to topSee Related Recipes and Cooking Tips
65 Maple Syrup Recipes We Love
Our favorite ways to cook with maple syrup, from cocktails and glazed vegetables to baked goods and—of course—pancakes.
