Roasted Root Vegetables

Published on December 30, 2019 | In By
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Roasted Root Vegetables

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Servings 4

Ingredients
  

  • 4 oz shallots, quartered
  • 1 1/2 cup carrots, sliced
  • 1/2 cups turnip wedges
  • 1 1/2 cups golden beet wedges
  • 2 Tbs olive oil
  • 2 Tbs maple syrup
  • 2 tsp fresh rosemary, chopped
  • 1/2 tsp kosher salt
  • 1/2 tsp black pepper

Instructions
 

  • Preheat oven to 450 degrees F.
  • Place shallots, carrots, turnips and beets on a foil-lined baking sheet coated with non-stick cooking sprat.
  • Drizzle with olive oil and toss to coat. Bake for 20-25 minutes.
  • Add maple syrup, rosemary, salt and pepper. Stir to combine. Bake another 10-15 minutes or until tender.
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Ingredients

  • 4 oz shallots, quartered
  • 1 1/2 cup carrots, sliced
  • 1/2 cups turnip wedges
  • 1 1/2 cups golden beet wedges
  • 2 Tbs olive oil
  • 2 Tbs maple syrup
  • 2 tsp fresh rosemary, chopped
  • 1/2 tsp kosher salt
  • 1/2 tsp black pepper

Instructions

  1. Preheat oven to 450 degrees F.
  2. Place shallots, carrots, turnips and beets on a foil-lined baking sheet coated with non-stick cooking sprat.
  3. Drizzle with olive oil and toss to coat. Bake for 20-25 minutes.
  4. Add maple syrup, rosemary, salt and pepper. Stir to combine. Bake another 10-15 minutes or until tender.

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