Maple Roasted Autumn Roots Recipe

Golden roasted squash, turnips, parsnips, sweet potatoes, rutabaga and carrots glisten maple syrup caramelized autumn dream filling kitchen with harvest warmth. Nordic Ware sheet pan 425°F unlocks root sugars sticky sweet American side perfection. Fall feast hero ready 45 minutes, healthy indulgence glows holiday plates.

Maple Roasted Autumn Roots Recipe

Squash turnips parsnips sweet potato rutabaga carrots maple roasted sticky.

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Prep Time 15 minutes mins

Cook Time 40 minutes mins

Total Time 55 minutes mins

Servings: 6

Course: Side Dish

Cuisine: American

Calories: 220

Ingredients Equipment Method Notes

Ingredients

  

• ¾ lb butternut squash 1-inch chunks
• ¾ lb turnips 1-inch chunks
• ¾ lb parsnips 1-inch chunks
• ¾ lb sweet potatoes 1-inch chunks
• ½ lb rutabaga 1-inch chunks
• ½ lb carrots 1-inch chunks
• 3 tbsp olive oil
• ¼ cup maple syrup
• 1 tsp kosher salt
• ½ tsp black pepper

Equipment

• Chef’s knife
• Cutting board
• Mixing bowl
• Nordic Ware half-sheet (Oven)
• Tongs
• Measuring spoons

Method

 

1. Peel squash turnips parsnips sweet potatoes rutabaga carrots chef's knife cutting board. 1-inch chunks all even. Mixing bowl dump fall rainbow.
2. Drizzle 3 tbsp olive oil ¼ cup maple syrup bowl. Sprinkle 1 tsp salt ½ tsp pepper spoons. Hands toss coat sticky shine 30 seconds.
3. Preheat oven 425°F. Parchment Nordic Ware half-sheet. Spread chunks no overlap tongs rutabaga center. Roast 20 minutes shake mitts. 20 minutes caramel edges.
4. Mitts pull sheet. Toss tongs maple even. Plate hot glistening autumn colors

Notes

1-inch uniform done together. Single layer crisps. Shake midway even caramel. Rutabaga thick peel.