Roasted Root Vegetables with Green Onions |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 6 |
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Nice with grilled or roasted meat, fish or fowl. Ingredients:
1/4 cup olive oil |
2 tablespoons pure maple syrup |
1 garlic clove, minced |
4 large beets, peeled, quartered |
2 yukon gold potatoes, quartered |
2 carrots, peeled, cut diagonally into 2-inch-long pieces |
2 parsnips, peeled, cut diagonally into 2-inch-long pieces |
1 large sweet potato, peeled, cut into 1 1/2-inch pieces |
1 rutabaga, peeled, cut into 1 1/2-inch pieces |
1 large onion, peeled, quartered through root end |
2 tablespoons (1/4 stick) butter, melted |
1/3 cup chopped green onions |
Directions:
1. Preheat oven to 350°F. Mix oil, syrup and garlic in small bowl. Place all remaining ingredients except butter and green onions on heavy large rimmed baking sheet. Pour oil mixture over; toss to coat. Spread out vegetables in single layer. Sprinkle generously with salt and pepper. Roast until tender and golden brown, stirring occasionally, about 1 1/2 hours. Transfer vegetables to platter. Drizzle vegetables with butter. Sprinkle with chopped green onions and serve immediately.
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