Oven Roasted Maple-Balsamic Winter Vegetables
Creamy sweet potatoes, chewy beets, and tender carrots are lightly glazed with the rich flavors of maple syrup and balsamic vinegar for a delicious side dish elegant enough for any holiday table.
Servings: 6
Ingredients
- 2 medium sweet potatoes peeled, and cut into 1 - 1 1/2 in. chunks
- 1/2 - 1 lb. carrots cut into chunks
- 3-4 beets peeled and sliced into 1/4" slices
- 3 Tbsp. balsamic vinegar
- 1 Tbsp. extra virgin olive oil
- 2 Tbsp. maple syrup
- 1/2 tsp. cinnamon
- 1/2 tsp. thyme
- 1/8 tsp. fresh ground pepper or more to taste
- 3 sprigs fresh rosemary
Instructions
- Preheat oven to 375° F and spray a 9x13 baking dish with non-stick pan spray.
- Prepare vegetables as directed in ingredient list, trying to keep them close to the same size. Place them into a large bowl.
- Whisk together all remaining ingredients except rosemary. Reserve 2 Tbsp. of the mix and pour the rest evenly over the vegetables, tossing them together so all vegetables are coated with the maple-balsamic sauce.
- Pour into the prepared pan and arrange them evenly over the bottom of the pan. Sprinkle with fresh ground pepper and arrange rosemary sprigs on top of the vegetables. .
- Slide the pan into the oven and roast at 375° F for 45-60 minutes until tender or cooked to desired tenderness, stopping to pour remaining sauce over the vegetables about 10 minutes before they are done. I did this at 40 minutes. Check with a fork at 45 minutes and add more time if needed.
- Remove from oven. Serve and enjoy!