Maple Roasted Root Vegetables


  • Carrots scrubbed & thickly sliced
  • Parsnips peeled & thickly sliced
  • Large sweet potatoes peeled & medium chunked
  • White/reed potato chunked
  • Buttercup or butternut squash medium chunked
  • Turnip peeled & small chunked
  • Sprig of rosemary
  • Sprinkle of parsley
  • One or two sage leafs
  • 1-2 tablespoons butter
  • 1/8 to 1/4 cup maple syrup


  • Preheat oven to 400 degrees.
  • Any combination of the above to fill a two-quart baking dish. Place butter and maple syrup on veggies/herbs. Cover with aluminum foil, bake 45 to 50 minutes. Remove foil, stir. Bake uncovered an additional 15 -25 minutes until tender. This can be done several hours before baking. Leftovers make a nice addition to soups or stews.

Suggested Products

Skip to content