I got this recipe from Susan at Food Blogga (she was the inspiration for my Baja-style fish tacos posting back in October) who posted it a couple of weeks ago. I thought I'd give it a shot since it sounded tasty and seemed perfect for winter and I am happy to confirm that it is both.
Roasted Root Vegetables with Maple Sage Glaze
- 1 rutagaba, peeled and diced
- 1 turnip, peeled and diced
- 1 sweet potato, peeled and diced
- 1 parsnip, peeled and diced
- 2 carrots, peeled and diced
- 1 tbsp olive oil
- Sea salt and several cranks of freshly ground black pepper
- 3 tbsps pure maple syrup
- 1 tbsp butter (substitute coconut or olive oil if you follow a vegan diet)
- 1 tbsp chopped fresh sage
1. Preheat oven to 400 degrees F.
2. In a medium bowl, toss diced vegetables with olive oil, salt, and pepper.
3. Spread vegetables in a single layer on an aluminum lined baking sheet (for easy clean up). Roast for 20 minutes.
4. Stir and continue roasting for another 20 minutes.
5. Meanwhile in a small pan over medium heat, melt the butter. Add the maple syrup and sage to the melted butter and stir until combined. Pour over the vegetables, and stir until well coated.
6. Roast for another 15-20 minutes or until maple syrup becomes bubbly and vegetables are tender when pierced with a fork.
7. Garnish with more chopped fresh sage before serving.