Servings: 6
Prep time: 20 minutes
Total time: 1 hour 15 minutes
Ingredients
4 medium golden beets, peeled and cut into wedges
3 large carrots, peeled and cut into 1-2-inch rounds
2 medium parsnips, peeled, cored and cut into 2-inch pieces
2 medium sweet potatoes, peeled, halved, and sliced into 1-to-2-inch pieces
1 bunch radishes, greens trimmed, halved lengthwise
1 large rutabaga, peeled, quartered, and cut into 1”-to-2-inch pieces
6 sprigs rosemary, 1 finely chopped
½ cup|120 ml maple syrup
⅓ cup|80 ml olive oil
kosher salt and freshly ground black pepper, to taste
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Directions
Heat oven to 400°F. Line two rimmed baking sheets with parchment paper. Combine beets, carrots, parsnips, sweet potatoes, radishes, rutabaga, and rosemary sprigs in a large bowl. Whisk together the chopped rosemary, maple syrup, olive oil, salt and pepper and drizzle over vegetables; toss to coat. Divide between baking sheets and spread in an even layer. Roast until vegetables are browned and tender, 45-50 minutes.
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