Boistfort Valley Farm
Community Supported Recipe Box

Roasted Root Vegetables with Green Onions

Use a variety of root vegetables for this simple recipe.

ingredients

  • 1/4 cup olive oil
  • 2 tablespoons pure maple syrup
  • 1 garlic clove, minced
  • 4 large beets, peeled, quartered
  • 2 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

procedure

dish: side
season: fall

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.

Bon Appétit, March 1997

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