Roasted Maple-Root Vegetables


  • 2 -3 yukon gold potatoes, 1 1/2 inch pieces
  • 1 large sweet potato, peeled and cut into 1 1/2 inch pieces
  • 2 parsnips, peeled and cut into 2 inch long pieces
  • 3 beets, peeled and cut into 1 1/2 inch pieces
  • 2 large sweet onions, peeled,quartered
  • 12 cup olive oil
  • 13 cup maple flakes, maple granules or maple syrup
  • 3 cloves garlic, peeled,minced


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

Dori Ross