My Sweet Marie

Balsamic Maple Roasted Root Veggies

Posted on: October 16, 2015

Now say that title ten times real fast! Here’s a terrific recipe for veggies that will impress the eyes and the tummy! I love roasted veggies in the fall and with the root veggies in abundance, why not? Here’s how:


  • 2-3 carrots peeled and cut into crudités
  • 1 small turnip chopped into large dice
  • 2-4 beets (pre-cook and peel, 1/4 them)
  • squash cut into large chunks
  • 2-3 parsnips, peeled and chopped
  • 4-5 cloves garlic chopped
  • 1 small red onion sliced
  • 2 tbsp. olive oil (or more if you like)
  • 2 tbsp. olive oil
  • 1-2 tbsp. maple syrup
  • herbes de provence **


  1. Pre-cook your beets either by roasting in the oven or boiling. Peel them and cut into 1/4’s.
  2.  Prep your other veggies and place in large bowl. Toss with most of the oil, spices and vinegar, save a bit of each for the beets.
  3. Toss the cooked beets with the rest of oil,spices and vinegar. Keep separate from the other veggies.
  4. On a parchment lined tray spread the veggies out. Put the beets at one end to keep them from bleeding into your other veggies.
  5. Drizzle the syrup over all the veggies.
  6. Roast uncovered at 375 for an hour or till fork tender.
  7. Enjoy as a side dish to chicken, fish, beef or pork!
  8. ** other spices can be subbed like curry or cumin, any variety.

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