Maple and Sage Roasted Root Vegetables

Posted by Emily Wiley on 12/03, 2010 at 02:21 PM

Roasted Root Vegetables. Photo Credit Emily Wiley.

Here’s a versatile, sweet, and savory recipe to make use of your favorite winter vegetables. Try it as an accompaniment to chicken in puff pastry with apple butter and Fontina cheese or mustard-baked chicken with pretzel crust.


2 Tbsp butter
6 Tbsp maple syrup
2 Tbsp extra-virgin olive oil
2 Tbsp chopped sage
1 bunch turnips
1 package mushrooms
2 carrots
2 parsnips
1 sweet potato
salt and pepper


Preheat oven to 400°F.

Peel vegetables and cut into bite-size pieces, toss with 1 Tbsp olive oil and salt and pepper. Roast for 15-20 minutes.

Meanwhile, over low heat melt butter and syrup, 1 Tbsp olive oil, and sage.

Remove veggies from oven and pour syrup mixture on top. Return to oven for 15-20 minutes, or until syrup is bubbly and vegetables are tender.

(adapted from Sunday Suppers)

{name} Author: Emily Wiley

Bio: WPSU Multimedia Producer | Wife and Mother | Lover of Food and Photography | One-Half of The Culinary Couple


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