Sticky Maple Roast Root Vegetables Food

STICKY MAPLE ROOTS

Steps:

• Tip the carrots and parsnips into a large pan with the butter, star anise, thyme, maple syrup and 250ml water. Season with salt, then cover and boil for 10-15 mins until the water has evaporated and the vegetables are tender. Turn down the heat and cook until the carrots and parsnips are starting to caramelise and turn a light golden brown.
• Shake the pan gently to cover the veg in the sticky syrup, then season with cracked black pepper and serve.

STICKY MAPLE ROAST ROOT VEGETABLES

Steps:

• Preheat the oven to 190°C/fan170°C/gas 5.
• Put the squash chunks in a large roasting tin - use the tray that fits into the oven rungs. Add the carrots and parsnips. Drizzle with the oil and season. Toss together and roast for 45 minutes.
• Drizzle the maple syrup over the vegetables and toss together well. Return to the oven and roast for a further 15-20 minutes at 220°C/fan200°C/gas 7, until tender, golden and sticky.

MAPLE ROASTED ROOT VEGETABLES

Steps:

• Preheat the oven to 400.
• Place the cut root vegetables in a single layer on one or two large baking sheets.
• Stir together the oil, maple syrup and garlic cloves and drizzle over the vegetables.
• Stir to combine the oil with the veggies and then spread once again in a single layer on the baking sheet.
• Season with salt and pepper.
• Bake for about 1 hour until the vegetables are done and a little caramelized from the syrup.
• Serve immediately.

ROASTED ROOT VEGETABLES WITH MAPLE BALSAMIC DRESSING

Steps:

• Combine the prepared vegetables in a large bowl and toss with oil. Spread onto a large non-stick rimmed baking sheet. Use parchment paper if you like, but I didn't find it necessary.
• Roast at 375 degrees for 45 to 60 minutes, stirring once or twice, until browned and tender.
• Combine the vinegars and remaining ingredients in a small bowl and toss with the hot, cooked vegetables. Sprinkle with parsley.

MAPLE-BALSAMIC ROASTED ROOT VEGETABLES

Steps:

• Preheat oven to 450 degrees.
• Lightly oil a large baking sheet or shallow roasting pan.
• Place the root vegetables in the pan.
• Drizzle the olive oil over the vegetables then season with salt and pepper and tossing gently to coat; spreading the vegetables into a single layer.
• Roast for about 45 minutes, stirring and shaking the pan occasionally for even cooking. Cook until lightly browned and just this side of tender.
• Sauce: Meanwhile, gently heat the butter and melt. Stir in the balsamic vinegar and maple syrup.
• Pour the sauce over the vegetables the [final*]10 minutes of roasting. Cook the vegetable mixture until tender and the sauce has started to caramelize.
• Use a metal spatula to toss and turn the vegetables making sure they are well coated with the sauce.
• Serve hot. Pass the salt and pepper shakers.
• The sauce was **delicious** spooned over brown rice!

MAPLE ROASTED ROOT VEGETABLES

Steps:

• Preheat oven to 450°.
• Combine first 6 ingredients in a 13 x 9-inch baking dish coated with cooking spray, tossing well to coat.
• Bake at 450° for 10 minutes. Stir in syrup.
• Bake an additional 20 minutes or until tender and golden, stirring after 10 minutes.

ROASTED ROOT VEGETABLES

Steps:

• Heat oven to 400 degrees.
• Place the root vegetables and onion in a roasting pan.
• Toss the vegetables with the olive oil and salt to taste.
• Do not crowd the vegetables.
• Roast the mixture for a total of 45-50 minutes, stirring every 15 minutes.
• After 30 minutes, scatter the garlic cloves in with the vegetables.
• Continue stirring every 15 minutes until the vegetables are tender and evenly browned.
• Before serving, add a sprinkling of fresh chopped herbs or balsamic vinegar, if you like for additional flavor.