Name: Roasted Root Vegetables With Maple Syrup and Rosemary
Yield: Serves 4–6
Ingredients: 1 large sweet potato, peeled, cut in half lengthwise, and sliced; 2 medium beets (red or golden), peeled and cut into bite-size chunks (see Note); 3 to 4 medium carrots, peeled and cut into 1/2-inch-thick slices, or about 1 cup baby carrots; 2 to 3 medium parsnips, peeled and cut into 1/2-inch-thick slices; 1 large or 2 medium turnips, peeled and cut into large chunks; 1 tablespoon extra-virgin olive oil; 2 tablespoons maple syrup, blackstrap molasses, or agave nectar; Pinch each of ground cinnamon and nutmeg; Fresh rosemary leaves to taste (optional); Salt and freshly ground pepper to taste

Image may contain Plant Food Produce Vegetable Lentil and Bean

Photo by Hannah Kaminsky

Maple syrup and warm, fall spices add a touch of sweetness to easy roasted veggies.

Note

Peeling raw beets is challenging. Partially cooking them, either in a saucepan with just enough water to cover or in the microwave (about 2 minutes per raw beet), really helps. Cook just until you can poke through about a quarter inch into the beet with a knife. Let the beets cool to room temperature (if you need to expedite this, plunge them into a bowl of ice water). To minimize the mess when cutting, peel the beets over the trash or compost container, then slice or chop them on a cutting board covered with wax paper.

Recipe notes

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