Maple and Sage Roasted Root Vegetables
A versatile, sweet, and savory recipe to make use of your favorite winter vegetables. (Recipe and Photo Credit: Emily Wiley; Adapted from Sunday Suppers)
- 2 Tbsp butter
- 6 Tbsp maple syrup
- 2 Tbsp extra-virgin olive oil
- 2 Tbsp chopped sage
- 1 bunch turnips
- 1 package mushrooms
- 2 carrots
- 2 parsnips
- 1 sweet potato
- salt and pepper
- Preheat oven to 400°F.
- Peel vegetables and cut into bite-size pieces, toss with 1 Tbsp olive oil and salt and pepper. Roast for 15-20 minutes.
- Meanwhile, over low heat melt butter and syrup, 1 Tbsp olive oil, and sage.
- Remove veggies from oven and pour syrup mixture on top. Return to oven for 15-20 minutes, or until syrup is bubbly and vegetables are tender.