By Chef Rob Malone, The Turntable Restaurant
Extra Thoughts: This dish pairs beautifully with roasted chicken, baked salmon, or as a vegetarian centerpiece. Enjoy the perfect balance of sweetness from the maple syrup and the natural earthiness of the roasted vegetables!
Food Prep: Make it Heartier: Add roasted chickpeas or toasted pecans for extra protein and crunch. Add a pinch of cayenne to the glaze for a sweet-and-spicy combo.
Ingredients:
Baby Sweet Potatoes: 6–8, quartered or (halved if smaller)
Pinto Gold Potatoes: 6–8, quartered (or halved if small)
Baby Rainbow Carrots: 12–16, trimmed (leave a little green for presentation if desired)
Onion: 1 large, sliced into thick wedges
Maple Syrup: 1/3 cup
Olive oil: 3 tbsp
Fresh rosemary: 2–3 sprigs (optional)
Garlic: 3 cloves, minced
Salt: 1½ tsp
Black pepper: 1 tsp
Smoked paprika: 1/2 tsp (optional, for a smoky kick)
3. Make the Glaze: In a small bowl, whisk together the maple syrup, olive oil, minced garlic, salt, pepper, thyme and smoked paprika (if using).
4. Toss and Coat: Pour the maple glaze over the vegetables in the bowl. Toss everything well until the vegetables are evenly coated.
5. Add to Baking Sheet: Spread the coated vegetables evenly across the prepared baking sheet. Make sure they’re in a single layer for even roasting. Add sprigs of rosemary on top for an herby aroma.
6. Roast the Vegetables: Roast in the preheated oven for 40–45 minutes, stirring halfway through to ensure they caramelize evenly. The vegetables should be golden brown with slightly crispy edges, and the maple glaze will thicken into a beautiful, shiny coating.
7. Serve: Transfer to a serving platter and garnish with a sprinkle of fresh herbs (like parsley or thyme) if desired. Serve warm as a side dish or even as a main dish with a simple green salad.
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