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Squash turnips parsnips sweet potato rutabaga carrots maple roasted sticky.

Maple Roasted Autumn Roots Recipe

Squash turnips parsnips sweet potato rutabaga carrots maple roasted sticky.
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Prep Time 15 minutes
Cook Time 40 minutes
Total Time 55 minutes
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.