Maple Roasted Vegetables Recipes

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MAPLE-ROASTED VEGETABLES



Maple-Roasted Vegetables image

Get the recipe for Maple-Roasted Vegetables.

Provided by Julia Levy

Time 25m

Number Of Ingredients 6

2 tablespoons olive oil
1 tablespoon pure maple syrup
0.5 teaspoon kosher salt
0.5 teaspoon black pepper
12 ounces Brussels sprouts, halved
8 ounces small carrots with tops, trimmed

Steps:

  • Preheat oven to 475°F. Stir together olive oil, maple syrup, salt, and pepper in a large bowl. Add Brussels sprouts and carrots, and toss to coat. Spread in an even layer on a large rimmed baking sheet, and bake in preheated oven until caramelized and tender, 15 to 20 minutes.

Nutrition Facts : Calories 131 kcal, Carbohydrate 16 g, Protein 3 g, SaturatedFat 1 g, Sodium 297 mg, Sugar 7 g, Fat 7 g, ServingSize 4 (serving size, UnsaturatedFat 0 g

MAPLE ROASTED VEGETABLES



Maple Roasted Vegetables image

Just chop and peel your favorite root vegetables, then pop them in the oven for this no-fuss side dish. Maple syrup adds a touch of sweetness that makes the dish kid-friendly, too.

Categories     Side Dish

Time 1h20m

Yield 12

Number Of Ingredients 8

2 lb baby-cut carrots
2 red, orange or yellow bell peppers, cut into 1-inch chunks
1 large onion, cut into wedges
2 lb yams or sweet potatoes, peeled and cut into 1-inch chunks
2 lb delicata squash, peeled, cut in half lengthwise and cut into 1-inch slices
1/2 cup maple syrup
3 tablespoons olive oil
1 tablespoon kosher or sea salt

Steps:

  • Heat oven to 400°F. Spray two 15x10x1-inch pans with cooking spray.
  • In large bowl, toss all ingredients. Spread evenly into pans.
  • Roast uncovered for 1 hour until vegetables are tender and golden.

Nutrition Facts : Calories 180, Carbohydrate 33 g, Cholesterol 0 mg, Fat 1, Fiber 5 g, Protein 3 g, SaturatedFat 1/2 g, ServingSize 1 Serving, Sodium 660 mg, Sugar 18 g, TransFat 0 g

MAPLE ROASTED ROOT VEGETABLES



Maple Roasted Root Vegetables image

The roasting makes these veggies extra sweet and even people who don't like beets or parsnips usually love this dish. You might want to line the baking sheets with parchment or use a Silpat mat.

Provided by Geema

Categories     Vegetable

Time 1h40m

Yield 6 serving(s)

Number Of Ingredients 8

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
1/2 cup olive oil
1/3 cup maple syrup
3 cloves garlic, peeled,minced

Steps:

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

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