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Ingredients
- 1 lb medium carrots, cut into 2" lengths, halved lengthwise, if thick
- 12 oz small turnips, peeled and cut into 1/2" thick wedges
- 3 cloves garlic, unpeeled and lightly mashed
- 3 tbsp olive oil
- Kosher salt and freshly ground black pepper
- 2 tbsp pure maple syrup
- 1 tsp Sriracha
- 1 tsp finely chopped fresh thyme
Preparation
Step 1
Position a rack in the centre of the oven and heat the oven to 425F. Line a large rimmed baking sheet with parchment.
Toss the carrots, turnips, garlic, oil, 1/2 tsp salt and a few grinds of pepper on the baking sheet. Spread in a single layer, cover tightly with foil and transfer to the oven to steam for 15 minutes.
Meanwhile, combine the maple syrup and Sriracha in a small bowl.
Carefully remove the foil, rotate the baking sheet, and drizzle the vegetables with the maple mixture. Continue roasting, turning once halfway through, until tender and browned, 25 to 30 minutes more
Discard the garlic cloves. Sprinkle the vegetables with the thyme, season to taste with salt and pepper, and serve.