A pan of these vegetables cooks easily along with chicken, Cornish game hens, or pork roast. Consider adding a dessert to the oven, too. All three items can be baked on separate racks. Place the vegetables in the center and the dessert on the bottom rack.
Recipe information
Yield
makes 4 to 6 servings
Ingredients
6 red, yellow, or fingerling potatoes, scrubbed and cut into 6 wedges
6 medium carrots, peeled, halved lengthwise, and cut into 1-inch pieces
3 medium parsnips, peeled, quartered lengthwise, and cut into 1-inch pieces
2 garlic heads, separated into cloves and peeled
2 tablespoons pure maple syrup
1 tablespoon melted butter or olive oil
1 to 2 teaspoons kosher salt
Freshly ground black pepper
Preparation
Step 1
Position the oven racks so that they are evenly spaced. Preheat the oven to convection roast at 400°F. Cover a shallow-rimmed baking pan with foil and coat with nonstick spray.
Step 2
Combine the potatoes, carrots, parsnips, and garlic and toss with the maple syrup, butter, salt, and pepper. Spread the vegetables in an even layer on the prepared pan.
Step 3
Roast in the center of the oven for 25 to 30 minutes, until the vegetables are tender when pierced with a fork.
From Cooking with Convection by Beatrice Ojankangas. Copyright (c) 2005 by Beatrice Ojankangas. Published by Broadway Books.
Beatrice Ojakangas has written more than a dozen cookbooks, including Beatrice Ojakangas' Great Holiday Baking Book, Beatrice Ojakangas' Light and Easy Baking, Pot Pies, Quick Breads, Light Desserts, The Finnish Cookbook, and The Great Scandinavian Baking Book. Beatrice works as a consultant for Pillsbury and other major food companies, teaches cooking classes, and writes for various food magazines. She lives in Duluth, Minnesota.
