Roasted Root Vegetables with Maple Syrup Dressing
From Rose Reisman's Family Favorites: Healthy Meals for Those Who Matter Most
Prep time: 10 minutes
Roasting time: 25-30 minutes
1 lb/450g sweet potatoes, unpeeled and cut into wedges
1 lb/450g Yukon Gold potatoes, unpeeled & cut into wedges (I used new potatoes cut in half)
1 lb/450g butternut squash peeled and cut into 2” pieces
1 large sweet yellow onion, cut into 8 wedges
2 large parsnips, peeled and cut into 2” pieces
2 peeled beets, cut into 1” pieces (I cut them into wedges)
1 tbsp olive oil
1 tbsp balsamic vinegar
2 tbsp maple syrup
½ tsp ground cinnamon
¼ cup fresh Italian/flat leaf parsley, chopped
1. Preheat the oven to 425°F/220°C and line a rimmed baking sheet with aluminum foil (for easy cleanups).
2. Arrange the vegetables in a single layer on the baking sheet(s) – don’t crowd them or they’ll just steam. Better to use two pans. Lightly coat with cooking spray (I did use about 1 tbsp olive oil). Bake until tender (usually 25-30 minutes), turning after about 20 minutes or until browned and almost tender. Transfer to a serving platter.
3. While the vegetables are roasting, prepare the dressing in a small bowl. Add all the dressing ingredients and whisk. Once the vegetables are on the platter, pour the dressing over, toss and garnish with parsley.