Maple-Rosemary Roasted Root Vegetables
- Level
- very easy
- Prep Time
- 10 mins
- Total Time
- 40 mins
- Serves
- 8
Ingredients
- 1 1/2 lb
- yellow fingerling potatoes
- 750 g
- 1 lb
- rainbow baby-cut carrots
- 500 g
- 1 lb
- parsnips, peeled and chopped into chunks similar size to fingerlings
- 500 g
- 1
- large yellow onion, diced
- 1/4 cup
- maple syrup
- 60 mL
- 2 sprigs
- fresh rosemary, leaves chopped
- 1 tbsp
- each softened butter and olive oil
- 15 mL
- 3 cloves
- garlic, minced
- 1/4 tsp
- each salt and pepper
- 1 mL
- 1/2 cup
- thinly sliced green onion
- 125 mL
Directions
Step 1
Preheat oven to 450°F (230°C). Bring potatoes to a boil in a large pot and cook, 5 min. Drain potatoes, rinse with cold water and cut in half lengthwise.
Step 2
Place potatoes in a bowl and stir in carrots, parsnips, onion, maple syrup, rosemary, butter, oil, garlic, salt and pepper. Transfer vegetable mixture to a baking sheet, and bake on lower rack of oven for 20 min., stirring halfway through. Garnish with green onions.
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Nutritional Facts
- Nutrition Description:
- 1/8 of the recipe
- Calories:
- 215
- Fat:
- 3 g
- Saturated Fat:
- 1 g
- Carbs:
- 41 g
- Fibre:
- 6 g
- Cholesterol:
- 5 mg
- Protein:
- 7 g
- Sodium:
- 170 mg