Maple Glazed Root Vegetables & Winter Squash

maple vegetablesWhat a great time of year to enjoy really good food! There are so many wonderful flavor combinations unique to the season.

Winter Squash is coming into season with new varieties available every week. To some preparing these colorful and sometimes odd shaped winter vegetables may seem daunting. Any winter squash can be prepared by removing the stem, halving, seeding and baking. When I was growing up there seemed to be just one way to serve winter squash, with butter and brown sugar. I now enjoy experimenting with different flavors but some of my favorite are very simple like a little honey or maple syrup drizzled over before baking. I also love to try different combinations of the seasons vegetables like the recipe below that I make nearly every year. Parsnips will be coming starting next week and I often replace the garlic with shallots when available. Shallots will be here next week as well. Enjoying the season with you! ~ Rachel Brown

  • 2 -3 yukon gold potatoes, 1 1/2 inch pieces
  • 1 large sweet potato, peeled and cut into 1 1/2 inch pieces
  • 2 parsnips, peeled and cut into 2 inch long pieces
  • 3 beets, peeled and cut into 1 1/2 inch pieces
  • 2 large sweet onions, peeled,quartered
  • 12 cup olive oil
  • 13 cup maple syrup
  • 3 cloves garlic, peeled,minced
  • Directions: 1. Preheat the oven to 400 degrees.   2. Place the cut root vegetables in a single layer on one or two large baking sheets.  3. Stir together the oil, maple syrup and garlic cloves and drizzle over the vegetables.   4. Stir to combine the oil with the veggies and then spread once again in a single layer on the baking sheet.   5. Season with salt and pepper.   6. Bake for about 1 hour until the vegetables are done and a little caramelized from the syrup.

About Rachel

Owner @ Brown Box Organics.
This entry was posted in Beets, Carrot, Potato, Winter Squash, Yam & Sweet Potato. Bookmark the permalink.

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