Maple-Roasted Root Vegetables

Erin Alderson

Root Vegetables
cover of the KIWI Fall 2022 issue

Ingredients


Makes 8 servings

2 medium parsnips

2 medium turnips

1 medium rutabaga

6 carrots, mixed colors if available

3 Tablespoons olive oil, divided

1⁄2 teaspoon sea salt


1⁄4 teaspoon black pepper

1⁄2 cup walnuts, toasted

1 Tablespoon apple cider vinegar

1 Tablespoon maple syrup

This kid-friendly recipe will bring the spirit of Thanksgiving to your family’s table. For more seasonal vegetarian recipes, check out Erin Alderson’s site at naturallyella.com.

Directions

1. Preheat oven to 400 ̊F. Cut vegetables into 1⁄4-inch cubes and toss with 1 Tablespoon of the olive oil, salt, and pepper. Spread into a single layer in a large roasting pan. Roast until vegetables are tender and starting to brown, 30-35 minutes. Remove from oven and stir in toasted walnuts.

2. In a small bowl, whisk together olive oil, vinegar, and maple syrup until combined. Pour over warm vegetables and stir to coat. Serve hot.

Per Serving:


Calories: 170

Carbohydrates: 19 g

Fat: 10 g

Protein: 4 g

Fiber: 5 g

Active Time:

15 minutes

Total Time:

50 minutes