Vegetables roasted with rosemary and olive oil, then finished with a drizzle of maple balsamic reduction. These vegetables are a must for your next dinner party.
Prep Time 20 Minutes
Cook Time 50 Minutes
Total Time 1 hour 10 minutes
Servings 8 people
Calories 250 kcal
- 1 1/2 pounds whole thin rainbow carrots
- 1 1/2 pounds sweet potatoes peeled chopped into 1 inch cubes
- 2 small red onions cut into thick chunks
- 1/2 pound rutabagas peeled and diced
- 1 1/2 pounds parsnips peeled and sliced thinly
- 1/3 cup olive oil
- 2 tsp sea salt
- 2 tsp black pepper
- 1 tsp fresh chopped rosemary
- 1 1/2 tbsp dry herb de provence
- 1 cup SAP maple syrup
- 1/4 cup balsamic vinegar
Preheat the oven to 350 degrees F.
In a large bowl combine all of the vegetables. Add the oil, salt, pepper, herbs and rosemary and toss to coat well.
Place the vegetables on a large roasting pan or two baking sheets, making sure they are all level and not on top of one another.
Place in the oven and cook for about 45 minutes, checking that the point of a sharp knife spears the vegetables easily.
When the vegetables are cooking in the oven, place the maple syrup and balsamic vinegar in a pan and bring to a boil.
Reduce the heat and simmer slowly until it has reduced by about half and is nice and thick.
Once the vegetables are ready, lightly drizzle some of the syrup over them and return to the oven for 5 more minutes.
Serve warm or store in the refrigerator until ready to use.
Only add as much syrup as you desire, keeping any leftovers in the fridge. If the syrup gets hard like a caramel and is too stiff to pour, gently warm it in the microwave or stove top for about one minute.
It's a good idea to gently move the vegetables around on the pan about half way through cooking to ensure even cooking.
This recipe makes a lot and can easily be halved, keeping the syrup reduction for a later use.