Maple and spice root vegetables
1
Points®
Total time: 55 min • Prep: 10 min • Cook: 45 min • Serves: 6 • Difficulty: Easy
A variety of root vegetables combine with maple syrup, cinnamon, and nutmeg in this easy vegetarian-friendly side dish. The hint of maple syrup accentuates the natural sweetness of the vegetables. It is important to cut the turnips, sweet potatoes, and carrots into evenly sized pieces. This will ensure that the vegetables cook and brown evenly. When selecting the turnips, note that smaller vegetables will be the ideal choice, as they have the best flavor. Also look for turnips that have smooth skin that is free of blemishes. Potatoes, parsnips, and rutabaga make great additions or substitutions to this autumnal mix.
Ingredients
Uncooked turnip
1 pound(s), peeled and cut into 1 1⁄2-inch chunks
Uncooked sweet potato
1 pound(s), peeled and cut into 11⁄2-inch chunks
Carrots
2 large, peeled and cut into 11⁄2-inch chunks
Onion
1 large, yellow variety, peeled and quartered, root end left intact
Maple syrup
2 Tbsp
Table salt
1 tsp
Ground cinnamon
¾ tsp
Black pepper
¼ tsp, freshly ground
Ground nutmeg
⅛ tsp
Instructions
1
Preheat the oven to 425°F. Spray a large roasting pan with nonstick spray.
2
Combine the turnips, sweet potatoes, carrots, onion, maple syrup, salt, cinnamon, pepper, and nutmeg in a large bowl; toss well to coat. Arrange in a single layer in the roasting pan.
3
Roast, stirring occasionally, until the vegetables are tender and lightly browned, about 45 minutes.
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