Maple-Rosemary Roasted Root Vegetables

Prep time: 10min
Total time: 40min
Serves 8
1 1/2 lb
yellow fingerling potatoes
750 g
1 lb
rainbow baby-cut carrots
500 g
1 lb
parsnips, peeled and sliced
500 g
1
large yellow onion, diced
0
1/4 cup
Pure Maple Syrup
60 mL
2 sprigs
fresh Rosemary, leaves chopped
0
1 tbsp
each softened butter and olive oil
15 mL
3 cloves
garlic, minced
0
1/4 tsp
each salt and pepper
1 mL
1/2 cup
thinly sliced green onion
125 mL
1/8 of the recipe
calories
215
fat
3.5 g
saturated fat
1 g
carbs
41 g
protein
7 g
cholestrol
5 mg
fibre
6 g
sodium
170 mg

Directions

  1. Preheat oven to 450°F (230°C). Bring potatoes to a boil in a large pot and cook, 5 min. Drain potatoes, rinse with cold water and cut in half lengthwise.

  2. Place potatoes in a bowl and stir in carrots, parsnips, onion, maple syrup, rosemary, butter, oil, garlic, salt and pepper. Transfer vegetable mixture to a baking sheet, and bake on lower rack of oven for 20 min., stirring halfway through. Garnish with green onions.