Maple Roasted root Vegetables

By LyndaLee

Yukon gold potatoes, parsnips and rutabaga make great additions or substitutions to this autumnal mix. The hint of maple syrup helps to accentuate the natural sweetness in the vegetables

Ingredients

• 1 lb white turnips, peeled and cut into 1 1/2" chunks
• 1 lb sweet potatoes, peeled and cut into 1 1/2" chunks
• 2 large carrots, peeled and cut into 1 1/2" pieces
• 1 large yellow onion, peeled and quartered, root end left intact
• 2 tbls maple syrup
• 1 tsp salt
• 3/4 tsp cinnamon
• 1/4 tsp pepper
• 1/4 tsp nutmeg

Preparation

Step 1

1. Preheat oven to 425 degrees. Spray a large roasting pan with nonstick spray

2. Combine the turnips, sweet potatoes, carrots, onion, maple syrup, salt, cinnamon, pepper and nutmeg in a large bowl; toss well to coat. Arrange in a single layer in the roasting pan.

3. Roast, stirring occasionally, until the the vegetables are tender and lightly browned, about 45 minutes.

Per serving: 2/3 Cup: 102 calories
436mg sodium, 25g carbohydrate, 4g fiber, 2g protein, 49mg calcium