recipe_ovenroastedThis is a great side recipe for the holidays incorporating a lot of root and winter vegetables you have on hand. Jeanette Chen from Jeanette’s Healthy Living loves roasting vegetables as it sweetens them, so the maple syrup is strictly optional. You can drizzle some syrup on to make them more kid-friendly. Some balsamic vinegar would also be nice with these roasted vegetables. This recipe takes a total of 40 minutes for prep and cooking and will serve 8-10.
Oven Roasted Vegetables with Sage and Thyme
7 cups of assorted root vegetables, such as carrots, sweet potatoes, celeriac, beets, and parsnips
2 cups of winter squash, such as acorn squash, butternut squash, or pumpkin
1 onion, sliced
⅓ cup extra virgin olive oil
4 sage leaves, chopped
4 thyme sprigs
salt and pepper, to taste
maple syrup, to taste
Preheat oven to 425 degrees. Cut up all the root vegetables and squash into approximately equal size pieces. I cut them into roughly ½” pieces (except the beets which I sliced thinner since they seem to take longer to get tender). Put root vegetables, squash and onion in a large bowl. Add olive oil, sage, and thyme to the bowl. Season to taste with salt and pepper. Toss well to coat all the vegetables.
Spread vegetables on a parchment paper lined baking sheet in a single layer. Bake 30-40 minutes until tender. Drizzle with maple syrup, to taste.

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