Roasted root veggies might be one of my favorite side-dishes ever. Nothing says Fall more than a roast chicken and roasted root vegetables, in my opinion. During this season, I make this dish, or some variation of it, every single week. I make big batches because I’m more than happy to eat leftovers for lunches and they keep so nicely in the fridge. I’d rather eat warm roasted vegetables than a cold salad any day of the week.
There’s tons of different recipes for root vegetables, but this particular one is special due to the glaze! Y’all, it’s ALL about the glaze. Sweet pure maple syrup is combined with butter, cinnamon and a pinch of salt and drizzled all over the hot veggies straight out of the oven. This will be a dish that folks ask for seconds of, for sure. I had to literally force myself to set down my fork. I can’t think of a better Thanksgiving side-dish other than hot Parker House rolls that would beat these roasted root vegetables. And yes, Halloween is Friday but my mind is already set on Thanksgiving.
I’m thrilled to be working with Pure Canadian Maple Syrup over the next few months! When they asked me if I might be interested in a partnership I didn’t even have to think about it. An excuse to consume even more maple syrup than I already do? Obviously. No thought required on that one. I mean, my dream as a little girl was to make Laura Ingalls’ maple syrup on snow candy. What seven year old dreams about that?
So, all that goes to say that I’ll be cooking up more maple treats to share with you all and I hope you’re as excited as I am! I mean…just LOOK at that golden maple syrup cinnamon glaze. Ain’t she pretty? I totally licked the bowl here. And the spoon. And the silpat?
You could really use whatever root veggies strike your fancy here, but I used a mix of carrots, beets, butternut squash, parsnip (my fav!) and a pretty purple sweet potato I found at the farmer’s market. The key is to dice all the veggies uniform-like so they’ll roast at the same speed and you won’t end up with crinkly and withered carrots and barely done squash. Yuck.
I thoroughly enjoyed the leftovers of this dish all week long! I’m planning on making this again tomorrow…and then again next week…and probably again the week after that. You get the picture. I hope you enjoy!
(Grayson loved it, too! I pureed extra roasted root veggies for his baby food…sans the glaze, of course!)
Maple Cinnamon Glazed Root Vegetables
1 sweet potato, peeled and diced
1-2 carrots, peeled and diced
1 parsnip, peeled and diced
2 beets, peeled and diced
1/2 butternut squash, peeled and diced
1 tsp olive oil
1/4 cup maple syrup
1 tbsp butter
1/4 tsp cinnamon
Preheat oven to 400 degrees. Toss veggies in the olive oil and spread on a baking sheet. Sprinkle with salt.
Roast vegetables for 35-40 minutes, until tender. Toss 2-3 times while roasting. During the final five minutes of cooking time, combine the maple syrup, butter, cinnamon and another pinch of salt in a small saucepot. Bring to a boil then remove from heat. Pour glaze over hot vegetables as soon as they come out of the oven. Serve immediately.