roasted root vegetables with maple balsamic glaze

lovely root veggies

I have been wanting for some time now to make some roasted root vegetables with the weekly bounty from my local box, but unfortunately my husband only likes root vegetables if they are drowned in beef stew or some other concoction that will hide the fact that they are, in fact, vegetables. My mother was in town this week, however, and I decided to make them, figuring I would at least have one other person to enjoy them with me.

Roasting root vegetables is as easy as cutting them into relatively uniform pieces, covering them with your fat of choice (olive oil is nice) and some salt, and cooking them in a roasting pan or baking tray on high heat until done. While this basic roasting technique is great, I wanted to add a little something extra to make them special. I came up with a maple balsamic glaze, and it turned out delicious!

Roasted Root Vegetables with Maple Balsamic Glaze
makes four servings
3 yellow carrots
2 orange carrots
3 parsnips
olive oil (about two tablespoons)
kosher salt

Maple Balsamic Glaze
1 tsp olive oil
4 Tblspn maple syrup
1 Tblspn balsamic vinegar

1. Preheat oven to 400 degrees.

2. Peel and cut your root vegetables into uniform pieces. I like to make large julienne pieces, about the size and shape of french fries, but you could just as easily make nice thick coins or squares.

lovely root veggies

3. Cover the veggies with just enough olive oil to coat well. Place them in a roasting pan or a baking tray with a lip, in a single layer (important!). Sprinkle with kosher salt.

lovely root veggies

4. Bake on centre rack, uncovered, for about 40 minutes or until your veggies are tender and browned, turning them once or twice to get a nice all-over browning.

lovely root veggies

5. While the veggies are roasting, make your glaze. Simply mix the ingredients in a small dish and whisk them together.

lovely root veggies

6. At around the 40 minute mark, remove your veggies from the oven and sprinkle or brush your glaze generously over the veggies (but don’t make pools in the pan, that will be too much). Toss them and return to the oven.

7. Continue to cook for 10-15 minutes or until the glaze has caramelized and the veggies are browned, tender, and delicious-looking. Serve immediately as a side dish with any meat-and-potato dish or just eat them on their own!

lovely root veggies

It turns out they were so good (tasted like candy!) that even my beloved, veggie-fearing husband loved them and ate them up! Enjoy!

-Nicole Marsh-Mueller loves to cook locally and seasonally for her family and blogs at The Armchair Housewife

photo credit: Nicole Marsh-Mueller