By: Crafted by Willy Street Co-op. © 2014.

Winter root vegetables turn sweet and packed with flavor when roasted, and when lightly coated in maple syrup, they turn into a stand-out side dish.

Time: Preparation 45 mins

Serving: 10 Servings

Ingredients

  • 2 lb parsnips
  • 2 lb turnips
  • 2 lb carrots
  • 4 lb sweet potatoes
  • 0.5 c olive oil
  • 1 T salt
  • 1 T black pepper
  • 1 lb yellow onion
  • 3 T butter
  • 1 lb leeks
  • 0.25 c maple syrup

Preparation

Preheat oven to 375˚F. Line baking sheets with parchment, and set aside.

Combine the parsnips, turnips, carrots, and sweet potatoes in a large bowl. Toss with 6 tablespoons of the olive oil and the salt and pepper. Spread onto the sheet pans in a single layer and roast until tender, about 25 minutes. Toss the onion with the remaining 2 tablespoons of olive oil and place on a baking sheet. Roast about 10 minutes, until golden and tender.

Heat the butter in a large sauté pan over medium-high heat. Add the leeks with a pinch of salt and pepper and turn the heat to low, cover, and cook, stirring occasionally, until tender and wilted, about 15 minutes.

Combine the roasted vegetables in a large bowl, and fold in the leeks. Drizzle with the warm maple syrup, and toss to coat. Serve.

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