I have to say that I have been having a wonderful time with the leftovers from today's recipe. It makes quite the serving dish full. I will admit that unless you have some really veggie happy kids, this one may be more of a grown up flavor. My husband, 11 year old and I LOVE this! We had it with some veggie Italian Sausage and bread. It would also be great for those holiday dinners we have coming in a few months. The flavors are incredible, the colors amazing.
God is good and if we pay attention, we can see his amazing hand in so many aspects of our life. Right down to the plants he made and their incredible ability to produce such yummy food!
God is good and if we pay attention, we can see his amazing hand in so many aspects of our life. Right down to the plants he made and their incredible ability to produce such yummy food!
Ingredients:
1/4 cup olive oil
2 tbsp pure maple syrup
1 garlic clove, minced
4 large beets, peeled and quartered
2 Yukon Gold potatoes, quartered
2 carrots, peeled, cut diagonally into 2 inch long pieces
2 parsnips, cut diagonally into 2 inch long pieces
1 large sweet potato, peeled, cut into 1 1/2 inch pieces
1 rutabaga, peeled, cut into 1 1/2 inch pieces
1 large onion, peeled, quartered
1/3 cup chopped green onions
salt and pepper
Preparation:
Preheat oven to 350.
Mix oil, syrup and garlic into small bowl.
Place all remaining ingredients except butter and green onions on heavy large rimmed baking sheet.
Pour oil mixture over; toss to coat
Spread out vegetables in single layer
Sprinkle generously with salt and pepper
Roast until tender and golden brown, stirring occasionally, about 1 to 1 1/2 hours
Transfer vegetables to a platter
Sprinkle with chopped green onions
Serve immediately
1/4 cup olive oil
2 tbsp pure maple syrup
1 garlic clove, minced
4 large beets, peeled and quartered
2 Yukon Gold potatoes, quartered
2 carrots, peeled, cut diagonally into 2 inch long pieces
2 parsnips, cut diagonally into 2 inch long pieces
1 large sweet potato, peeled, cut into 1 1/2 inch pieces
1 rutabaga, peeled, cut into 1 1/2 inch pieces
1 large onion, peeled, quartered
1/3 cup chopped green onions
salt and pepper
Preparation:
Preheat oven to 350.
Mix oil, syrup and garlic into small bowl.
Place all remaining ingredients except butter and green onions on heavy large rimmed baking sheet.
Pour oil mixture over; toss to coat
Spread out vegetables in single layer
Sprinkle generously with salt and pepper
Roast until tender and golden brown, stirring occasionally, about 1 to 1 1/2 hours
Transfer vegetables to a platter
Sprinkle with chopped green onions
Serve immediately
2 comments:
That looks so delicious, Torry! So colorful too.
OK, I just saw some of that veggie sausage at Whole Foods today and wondered what I would actually use it with. Now I wish I had gotten some because I have everything else to make this!!! It looks dee-lish! Next week . . . :)
Post a Comment