Thanks-Christmas Maple Balsamic Root Veggies

Passed to your plate by Liz Price

Every year it is inevitable that at least one group of friends has some sort of Friends Thanksgiving.  My friends gather for what we call Thanks-Christmas. This recipe is one that has been a hit for a few years now with both veggie lovers and veggie skeptics.

Print Recipe
Elizabeth Price
Prep Time 10 minutes
Cook Time 50 minutes
Servings
Ingredients
  • 1 1/2 pounds thin carrots kept whole
  • 1 1/2 pounds sweet potatoes chopped into 1 inch squares
  • 2 red onions sliced thickly
  • 1/2 pounds rutabaga's chopped into 1 inch squares
  • 1 1/2 pounds parsnips sliced thinly and diagonally
  • 1/3 cup olive oil canola oil blend
  • 2 teaspoons sea salt fine
  • 2 teaspoons ground black pepper
  • 1 teaspoon chopped rosemary fresh
  • 1 1/2 tablespoon herb de Provence dry
  • 1 cup maple syrup pure
  • 1/4 cup balsamic vinegar
Prep Time 10 minutes
Cook Time 50 minutes
Servings
Ingredients
  • 1 1/2 pounds thin carrots kept whole
  • 1 1/2 pounds sweet potatoes chopped into 1 inch squares
  • 2 red onions sliced thickly
  • 1/2 pounds rutabaga's chopped into 1 inch squares
  • 1 1/2 pounds parsnips sliced thinly and diagonally
  • 1/3 cup olive oil canola oil blend
  • 2 teaspoons sea salt fine
  • 2 teaspoons ground black pepper
  • 1 teaspoon chopped rosemary fresh
  • 1 1/2 tablespoon herb de Provence dry
  • 1 cup maple syrup pure
  • 1/4 cup balsamic vinegar
Instructions
  1. Preheat the oven to 350 degrees F.
  2. In a large bowl combine all of the vegetables. Add the oil, salt, pepper, herbs and rosemary and toss to coat well.
  3. Place the vegetables on a large roasting pan or two baking sheets, making sure they are all level and not on top of one another.
  4. Place in the oven and cook for about 45 minutes, checking that the point of a sharp knife spears the vegetables easily.
  5. When the vegetables are cooking in the oven, place the maple syrup and balsamic vinegar in a pan and bring to a boil.
  6. Reduce the heat and simmer slowly until it has reduced by about half and is nice and thick.
  7. Once the vegetables are ready, lightly drizzle some of the syrup over them and return to the oven for 5 more minutes.
  8. Serve warm or store in the refrigerator until ready to use.
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