1½ pounds whole thin carrots
1½ pounds sweet potatoes, chopped into 1 inch squares
2 red or sweet white onions, sliced thickly (I prefer Vidalia)
1½ pound russet potatoes, chopped into 1 inch squares
⅓ cup extra virgin olive oil
2 tsp. sea salt or Kosher salt
2 tsp. freshly ground pepper
1 tsp. fresh chopped rosemary
1½ Tbsp. fresh chopped thyme
1 cup pure maple syrup
¼ cup balsamic vinegar
- In a large bowl, combine all of the vegetables. Add the oil, salt, pepper, and herbs; toss to coat well. (You can also do this directly on your roasting pan and which is what I usually do.)
- Place the vegetables on a large roasting pan or two baking sheets; spread evenly.
- Place in the oven and cook for about 45 minutes. You can flip or toss the veggies about half way through if you'd like. Check if they're done by piercing the veggies with a knife.
- While the vegetables are cooking, combine the maple syrup and balsamic vinegar in a pan and bring to a boil.
- Reduce the heat and simmer slowly until it has reduced by about half and is nice and thick.
- Once the vegetables are ready, lightly drizzle some of the syrup over them and return to the oven for 5 more minutes.
- Serve warm or store in the refrigerator until ready to use.
I have used maple syrup on vegetables before (it's great paired with winter squash) and I will typically coat the vegetables with the maple syrup as I would the olive oil. So if you'd like to leave out the balsamic vinegar or don't have any on hand, try this method instead. You can also drizzle less of the maple/balsamic glaze, so use as much or as little as you'd like.
This is a hearty serving (serves between 4-6 people depending if you're serving as a side or a meal).
Photo: Mark H. Anbinder