Sheet-Pan Roasted Root Vegetables with Maple Syrup, Lemon & Thyme
Root vegetables can be jazzed up in a variety of ways to keep dinner interesting. This recipe, adapted from Fine Cooking includes a splash of maple syrup and a squeeze of lemon to make the flavours pop. Adjust the amounts of syrup, lemon and the herbs according to your taste.
Here are more ideas for unique Side Dishes you'll love.
Ingredients
Any of the following vegetables would be suitable for this dish:
parsnips
carrots
Brussels sprouts, trimmed and halved
baby white or red potatoes, scrubbed and halved
sweet potatoes
winter squash of any kind
beets, trimmed, peeled, and cut into thin wedges
red onion, cut into 1/2 -inch-thick wedges
cauliflower
olive oil
maple syrup or honey
salt and freshly ground black pepper
fresh lemon juice
1/2 cup loosely packed, chopped fresh flat-leaf parsley leaves and tender stems
2 Tbs. fresh thyme leaves
Method
Preheat the oven to 425°F. Trim and peel the vegetables. Cut into shapes of your choosing.
In a large bowl, toss the vegetables in the olive oil and the maple syrup. Season with salt, and pepper. Spread the vegetables in an even layer on 2 large rimmed baking sheets. If using potatoes and Brussels sprouts, place cut-side down.
Roast for 20 minutes. Stir and rotate the pans. Continue to roast, until the vegetables are crisp-tender and slightly browned around edges, about 20 to 25 minutes more.
Transfer the vegetables to the large bowls, scraping the pan juices into the bowl. Drizzle vegetables with lemon juice, and sprinkle with the parsley and thyme. Toss gently. Transfer to a warmed serving bowl, and serve immediately.
To make ahead: The vegetables can be roasted up to 4 hours ahead. Leave on the sheet pans, and leave at room temperature, uncovered. Just before serving, warm in a 300°F oven for 10 minutes, then toss with the lemon and herbs.
Root vegetables can be jazzed up in a variety of ways to keep dinner interesting. This recipe, adapted from Fine Cooking includes a splash of maple syrup and a squeeze of lemon to make the flavours pop. Adjust the amounts of syrup, lemon and the herbs according to your taste.
Here are more ideas for unique Side Dishes you'll love.
Ingredients
Any of the following vegetables would be suitable for this dish:
parsnips
carrots
Brussels sprouts, trimmed and halved
baby white or red potatoes, scrubbed and halved
sweet potatoes
winter squash of any kind
beets, trimmed, peeled, and cut into thin wedges
red onion, cut into 1/2 -inch-thick wedges
cauliflower
olive oil
maple syrup or honey
salt and freshly ground black pepper
fresh lemon juice
1/2 cup loosely packed, chopped fresh flat-leaf parsley leaves and tender stems
2 Tbs. fresh thyme leaves
Method
Preheat the oven to 425°F. Trim and peel the vegetables. Cut into shapes of your choosing.
In a large bowl, toss the vegetables in the olive oil and the maple syrup. Season with salt, and pepper. Spread the vegetables in an even layer on 2 large rimmed baking sheets. If using potatoes and Brussels sprouts, place cut-side down.
Roast for 20 minutes. Stir and rotate the pans. Continue to roast, until the vegetables are crisp-tender and slightly browned around edges, about 20 to 25 minutes more.
Transfer the vegetables to the large bowls, scraping the pan juices into the bowl. Drizzle vegetables with lemon juice, and sprinkle with the parsley and thyme. Toss gently. Transfer to a warmed serving bowl, and serve immediately.
To make ahead: The vegetables can be roasted up to 4 hours ahead. Leave on the sheet pans, and leave at room temperature, uncovered. Just before serving, warm in a 300°F oven for 10 minutes, then toss with the lemon and herbs.