Maple Roasted Root Vegetables

By á-2421

Ingredients

• 4 red-skinned potatoes – unpeeled
• 3 large parsnips
• 3 large carrots
• 1 red onion
• 1 ½ cups peeled butternut squash
• 2 T melted butter
• ¾ tsp each dried thyme, salt & pepper
• 2 T maple syrup

Preparation

Step 1

Cut potatoes, parsnips, and carrots into 1 ½ inch chunks. Keeping root end of onion intact, trim off roots, cut into 8 wedges. In large bowl, toss together potatoes, parsnips, carrots, onion, squash, butter, thyme, salt and pepper; spread on greased large rimmed baking sheet. Roast in 450 oven, stirring 3 times, until very tender and browned, about 50 minutes. Drizzle maple syrup, stirring to coat; return to oven and roast until glazed, about 10 minutes.

*TIP: To speed up roasting; in large pot of boiling salted water, blanch chopped parsnips, carrots, potatoes and squash for 5 minutes. Drain and chill under cold water; drain. (Make ahead and keep in fridge for 1 day). Decrease roasting by 30 minutes. For easy clean-up, line baking sheet with greased foil.