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Roasted Root Vegetables

 1 large sweet potato, peeled, cut in half lengthwise, and sliced
 2 medium beets (red or golden), peeled and cut into bite-size chunks
 3 to 4 medium carrots, peeled and cut into 1/2-inch-thick slices, or about 1 cup baby carrots
 2 to 3 medium parsnips, peeled and cut into 1/2-inch-thick slices
 1 large or 2 medium turnips, peeled and cut into large chunks
 1 tablespoon extra-virgin olive oil
 2 tablespoons maple syrup, blackstrap molasses, or agave nectar
 Pinch each of ground cinnamon and nutmeg
 Fresh rosemary leaves to taste (optional)
 Salt and freshly ground pepper to taste

Preheat the oven to 425°F.


Combine all the vegetables in a large mixing bowl.


Drizzle in the oil and maple syrup, then sprinkle in the cinnamon and nutmeg. Stir together.


Transfer the mixture to a lightly oiled large roasting pan (lined with parchment if you like). Bake for 30 minutes, more or less, stirring every 10 minutes or so. The vegetables should be tender on the inside and touched with golden brown on the outside.


Toward the end of the cooking time, sprinkle on some fresh rosemary leaves, if desired. Season with salt and pepper; then transfer to a covered serving container. Serve immediately or keep warm until mealtime.