Marshmallows and brown sugar? Humor me, and try this instead.
The variety of root vegetables in this dish mean more interesting flavors (and more nutrition). Parsnips are earthy and sweet, less starchy than potatoes, and rich in fiber. Maple syrup is considered a superfood, with over 80 nutrients, including manganese and zinc. Plus it tastes amazing.
It’s also very versatile – basically any root vegetable, in any proportion, will do.
Maple Glazed Root Vegetables
Prep Time: 30 minutes Cook Time: 45 minutes
- 2 sweet potatoes, scrubbed clean and eyes removed, cut into big wedges
- 3 carrots, peeled and cut into thick rounds
- 2 parsnips, peeled, cored and cut into 1/2″ slices
- 1-2 turnips or rutabaga, peeled, cored, and cut into wedges 1/4″ thick
- 3/4 C pure, Grade B maple syrup
- 2 tsp Tamari soy sauce
- 1 tsp cayenne pepper (more or less, depending on how much heat you like)
- Juice of 1/2 a lemon
- 1 tsp sea salt or to taste
Preheat oven to 350°. Wash and prep the vegetables, then toss together in a large bowl.
Mix the glaze in a 2-Cup liquid measuring cup. Taste and adjust ingredients if necessary.
Pour a little less than half the glaze over the vegetables and toss to coat. Transfer to a large casserole dish, cover with foil, and set the oven timer for 25 minutes.
When the timer goes off, add a little more glaze, stir the vegetables, and bake another 20 minutes, or until all vegetables are soft throughout.
Just before serving, drizzle the remaining glaze over the vegetables. The result is a colorful, sweet alternative to the traditional sweet potato dish – with a little cayenne kick at the end. Enjoy!
Do you like this recipe? Want more like it? Put your requests in the comments below!