Maple-Roasted Root Vegetables with Sherry Vinegar Recipe

Name: Maple-Roasted Root Vegetables with Sherry Vinegar
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 1/4 pound sweet potatoes peeled and sliced into 1-inch-thick wedges; 1 pound parsnips; peeled and sliced into 1/2-inch-thick pieces; 1 pound carrots, peeled and sliced into 1/2-inch-thick pieces; 2 teaspoons chopped fresh thyme; 1 tablespoon chopped fresh rosemary leaves; 2 teaspoons kosher salt; 1 teaspoon freshly ground black pepper; 1/4 cup extra virgin olive oil; 1/4 cup pure maple syrup, preferably Grade B; 2 tablespoons sherry vinegar; 2 tablespoons chicken stock

Servings: persons

1 1/4 pound sweet potatoes peeled and sliced into 1-inch-thick wedges
1 pound parsnips; peeled and sliced into 1/2-inch-thick pieces
1 pound carrots, peeled and sliced into 1/2-inch-thick pieces
2 teaspoons chopped fresh thyme
1 tablespoon chopped fresh rosemary leaves
2 teaspoons kosher salt
1 teaspoon freshly ground black pepper
1/4 cup extra virgin olive oil
1/4 cup pure maple syrup, preferably Grade B
2 tablespoons sherry vinegar
2 tablespoons chicken stock

1
Preheat the oven to 400F.
2
Divide the sweet potatoes, parsnips, and carrots in two roasting pans.
3
Sprinkle the vegetables with the thyme, rosemary, salt, pepper, and olive oil, tossing to coat.
4
Roast the vegetables for about 45 to 50 minutes, until they are lightly browned and tender when pierced with a fork.
5
In a large bowl, whisk together the maple syrup, sherry vinegar, and chicken stock.
6
Add the roasted vegetables and toss them with the liquid to coat.
7
Transfer the vegetables to a platter and serve.

362

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

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 11 ingredients. The key ingredients include: 1 1/4 pound sweet potatoes peeled and sliced into 1-inch-thick wedges, 1 pound parsnips; peeled and sliced into 1/2-inch-thick pieces, 1 pound carrots, peeled and sliced into 1/2-inch-thick pieces, 2 teaspoons chopped fresh thyme, and more.

Yes, Maple-Roasted Root Vegetables with Sherry Vinegar falls under the Meat & Poultry 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-Roasted Root Vegetables with Sherry Vinegar

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