Originally published on March 28, 2018
Well it’s Maple Syrup Season up in the Great White North, and now is the time I usually start putting maple syrup into anything I touch. Maple Syrup Season is an exciting time. It’s the first real crop of the season because, in my area, it’s still really too cold to grow anything outside, but it’s just warm enough that the ground is softening and the sap starts flowing.
It’s the type of weather that makes these Maple Roasted Root Vegetables perfect. Warm and comforting vegetables with the sweet taste that reminds us spring really is just around the corner!
Ingredients:
- 1 pound carrots, cut into chunks
- 3 – 4 beets, peeled and sliced into 1/4″ chunks
- 1 onion, cut into large chunks
- 3 tablespoons balsamic vinegar
- 1 tablespoon olive oil
- 2 tablespoons maple syrup
- 1/2 teaspoon cinnamon
- 1/2 teaspoon freshly ground black pepper
Directions:
1.) Preheat oven to 375 degrees Fahrenheit and grease a 9″ x 13″ casserole dish with olive oil.
2.) Place all vegetables into a large bowl. In a small bowl whisk together the balsamic vinegar, olive oil, maple syrup, cinnamon, and freshly ground black pepper. Pour most of the marinade over the vegetables, reserving two tablespoons. Stir everything together so that the vegetables are evenly coated.
3.) Pour the vegetables into the prepared casserole dish, spreading them out evenly. Place the pan into the hot oven and roast for 45 – 60 minutes or until the vegetables are tender. 10 minutes before the vegetables are finished roasting, pour the remaining marinade over top of them and stir.
4.) Serve and enjoy!