Roasted Roots

approx. 6 cups large-diced root vegetables (I used 2 carrots, 1 peeled butternut squash, 2 cups of brussel sprouts, and 1 yellow potato)
2 tbsp olive oil
1 tbsp maple syrup
1 tsp thyme
1 tsp basil
salt and pepper, to taste
 

Try to cut the vegetables to similar sizes. Toss the vegetables in a bowl with the oil, maple syrup, thyme, and basil. Transfer the mix to a lightly oiled roasting pan and bake at 425* for 25-35 minutes, until the vegetables are tender and beginning to brown in spots. Remove from oven and sprinkle with salt and pepper. My favorite way to eat this is hot and with ketchup, but the recipe I adapted it from recommends the roots at room temp. on a bed of lettuce, with toasted pumpkin seeds on top and some kind of citrus dressing.

Advertisements

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s