Maple-Roasted Root Veggies

By Delilah’s Farm for The FruitGuys

2–3 cups root veggies (sweet potatoes, parsnips, potatoes, etc.)
1 tablespoon olive oil
2 tablespoons maple syrup
1/2 teaspoon salt
1/2 teaspoon pepper


  • Preheat oven to 425 °F.
  • Scrub root veggies well (peels are optional; sweet potato peels can sometimes be a little dry and/or tough) and cut into bite-size chunks, 1/2- to 3/4-inch thick.
  • Whisk together olive oil, maple syrup, salt, and pepper and brush it over the root vegetables.
  • Line a rimmed baking sheet with foil and lightly brush it with oil.
  • Lay veggies on the baking sheet in a single layer and roast until caramelized, about 20–25 minutes; turning them over after 15 minutes.

Serves 2–3 as a side dish. Prep time, 10 minutes; cook time, 25 minutes.

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