It is always good to revisit the recipes on your blog–I’ll be trying this one later this week!
Oh, yeah! What a great feeling to come home to a basket full of local root veggies waiting to be roasted on a cool autumn night. Forget the old stand by drizzle of olive oil and Italian herbs. It’s time to open up the pure maple syrup and create some roasted goodness.
Growing Grace Farm’s Salted Maple Roasted Root Veggies
Chop the following vegetables to bite size: carrots, golden beets, red beets, parsnips, onions, leeks, turnips, and any winter squashes you may have
Dump into a large bowl
Drizzle with some olive oil (1 tbsp per 2 cups of veggies) then toss
Drizzle with pure maple syrup (1 tbsp per 1 cup veggies) then toss
Sprinkle with sea salt (or kosher salt) and toss
Line a cookie sheet with recycled aluminum foil; spray with cooking spray the pour 1 layer of veggies on tray (do not overlap veggies or they will only become mushy, not roasted)
Roast on very high heat (bake on 450) or broil
When steam starts to form, pull out cookie sheet and drain off any fluid
Put back in oven and finish roasting until all veggies are soft but not burned (burning will create carcinogens that are unhealthy for your body)
I actually ate these in a bowl sprinkled with a couple of tablespoons of shredded parmesan cheese. Next week, I’m going to cook some spaghetti squash and toss in with the veggies, goat cheese, and a dollop of pesto. Mmmmm—