This is one of my favourite fall dishes, and can feature any of the seasonal root veggies you have on hand.
Maple Roasted Roots
- 3-4 cups of winter squash or root veggies carrots, parsnip, sweet potatoes or beets, washed and chopped into bite sized pieces
- 1/3 to 1/2 cup butter melted while the oven is pre-heating
- 1 T maple syrup
- 1 dash cinnamon or ground ginger, and/or nutmeg
- salt and pepper to taste
Spread the veggies in a 9 by 13 cake pan.
Combine butter, maple syrup and spices in a liquid measuring cup. Drizzle the veggies with the butter sauce and turn the veggies in the pan with a spatula.
Roast in the oven at 350 degrees for about 40 minutes, stirring occasionally. Once the veggies are cooked through, you can brown the edges, and give the veggies a slightly crispy texture, by putting the pan on the top rack of the oven and broil at 500 degrees.