Maple & Balsamic Roasted Root Veggies Recipe

Name: Maple & Balsamic Roasted Root Veggies
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Cuisine: Soups & Stews
Ingredients: 1 cup raw turnip, diced; 1 cup raw parsnip, diced; 1 cup raw sweet potato, diced; 1 cup raw carrot, diced; 2 tablespoons extra virgin olive oil; 3 tablespoons fresh rosemary, chopped; salt & freshly ground black pepper (I use a blend of black , red and green peppercorns); 2 tablespoons maple syrup (Use the real stuff); 2 tablespoons balsamic vinegar; ¼ cup 99% fat free chicken broth or ¼ cup vegetable broth

Servings: persons

1 cup raw turnip, diced
1 cup raw parsnip, diced
1 cup raw sweet potato, diced
1 cup raw carrot, diced
2 tablespoons extra virgin olive oil
3 tablespoons fresh rosemary, chopped
salt & freshly ground black pepper (I use a blend of black , red and green peppercorns)
2 tablespoons maple syrup (Use the real stuff)
2 tablespoons balsamic vinegar
¼ cup 99% fat free chicken broth or ¼ cup vegetable broth

1
Preheat oven to 400 degrees.
2
Toss veggies with oil, rosemary, salt & pepper.
3
Spread on a shallow baking pan and bake for 40 minute or until tender, strirring once or twice.
4
(Don't let veggies burn!
5
).
6
While veggies are cooking, combine syrup, vinegar and broth in a small saucepan.
7
Simmer vigorously until reduced, about 5 minutes or so.
8
Drizzle over veggies in oven and bake an additional 5 minutes.
9
Place in a bowl and serve!

No nutrition data on file — estimate from the ingredient list.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 1 cup raw turnip, diced, 1 cup raw parsnip, diced, 1 cup raw sweet potato, diced, 1 cup raw carrot, diced, and more.

Yes, Maple & Balsamic Roasted Root Veggies falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Maple & Balsamic Roasted Root Veggies

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