Description
Savory Roasted Root Vegetables with Maple and Cumin is a deliciously warm dish that combines sweet carrots, nutty parsnips, and earthy beets, all enhanced by the rich flavors of maple syrup and cumin. This easy-to-make recipe transforms any meal into a comforting experience, perfect for family gatherings or cozy weeknights. Enjoy the vibrant colors and irresistible aroma wafting through your kitchen as these vegetables roast to golden perfection.
Ingredients
Scale
- 2 cups carrots, chopped (about 3 medium)
- 2 cups parsnips, chopped (about 3 medium)
- 2 cups beets, chopped (about 3 medium)
- 3 tbsp olive oil
- 3 tbsp maple syrup
- 2 tsp ground cumin
- Salt & pepper to taste
Instructions
- Preheat oven to 425?F (220?C).
- Wash, peel, and chop the carrots, parsnips, and beets into uniform one-inch cubes.
- In a large bowl, toss the chopped vegetables with olive oil, maple syrup, cumin, salt, and pepper until well-coated.
- Spread the veggies evenly on a baking sheet lined with parchment paper.
- Roast in the preheated oven for 30-35 minutes, flipping halfway through for even browning.
- Remove from oven when fork-tender and caramelized; serve warm.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Side Dish
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cup (150g)
- Calories: 180
- Sugar: 10g
- Sodium: 120mg
- Fat: 7g
- Saturated Fat: 1g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 31g
- Fiber: 7g
- Protein: 3g
- Cholesterol: 0mg