Baked root vegetables are a real comfort side dish during the colder months. Use other varieties of your favorite vegetables such as turnips or rutabagas. You may need to add a little more maple syrup since these vegetables tend to be less sweet.
1. Preheat the oven to 425°F. Line 2 baking sheets with foil and lightly coat with cooking spray.
2. Arrange the sweet potatoes, potatoes, squash, onion, parsnips and beets in a single layer on the lined baking sheets. Lightly coat lightly with cooking spray. Bake in the center of the oven for about 25 to 30 minutes, turning after 20 minutes or just until browned and tender. If the trays are on separate racks, switch their positions halfway through the cooking time. Bake the beets an extra 10 minutes, or until fork tender. Place the vegetables on a large serving platter.
3. To make the dressing, whisk together the olive oil, vinegar, maple syrup and cinnamon in a small bowl. Pour the dressing over the roasted vegetables. Garnish with parsley and serve.
1 lb sweet potatoes, unpeeled and cut into wedges
1 lb Yukon Gold potatoes, unpeeled and cut into wedges
1 lb butternut squash, peeled and cut into 2-inch pieces
1 large sweet yellow onion, cut into 8 wedges
2 large peeled parsnips, cut into 2-inch pieces
2 peeled beets, cut into 1-inch pieces
1 Tbsp olive oil
1 Tbsp balsamic vinegar
2 Tbsp maple syrup
1/2 tsp cinnamon
1/4 cup chopped parsley
Nutritional Analysis per Serving
Protein 5 g
Fat 3 g
Saturated Fat 0.4 g
Carbohydrates 56 g
Cholesterol 0 mg
Sodium 36 mg
Fiber 7.9 g
Prep Time: 20 minutes
Cook Time: 35 minutes
Make Ahead: Prepare up to a day in advance and reheat in a 350°F oven for 10 minutes or until warm.
Nutrition Watch: Beets are packed with the B vitamin choline, which helps reduce inflammation and helps boost your memory.