Maple Roasted Vegetables

You can use any combination of vegetables for this dish but harder, root vegetables that cook at similar rates are best.

Ingredients:

An assortment of carrots, cauliflower, turnips, Brussels sprouts, beets, parsnips, rutabagas

1/3 cup pure maple syrup

1/4 cup olive oil

3 Tbsp good-quality bourbon, such as Maker's Mark (optional)

1/8 tsp cayenne

Kosher salt

Preparation:

Position a rack in the upper third of the oven and heat oven to 425 degrees F.

Spread the vegetables in a single layer on a large rimmed baking sheet. In a measuring cup, combine the maple syrup, oil, and bourbon (if using).

Drizzle the syrup mixture over the carrots and sprinkle with cayenne and 2 tsp. salt.  Using your hands or tongs, toss the vegetables to coat evenly.

Roast the vegetables, undisturbed, for 15 minutes.  Toss and continue to roast until tender when pierced with a fork, about 20 minutes. 

Transfer to a large bowl or platter and serve. For a sweeter dish, grate our maple cube over the dish.   It's very impressive when you grate the cube at the table in front of your family and guests!

Another Option:  You can use a generous sprinkling of maple seasoning with olive oil drizzled and sprinkled over the vegetables.

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