Fresh Mama Fitness and Health: Maple Roasted Root Vegetables

Root vegetables-- if you plan on eating local and live in New England, you must get comfortable with root vegetables. I will admit, besides greens, they were the main thing that ended up in the compost pile when I first joined a CSA. Most people are comfortable with carrots, potatoes, sweet potatoes, beets, but rutabagas, turnips, parsnips, and radishes...well, they kind of get a bad rap. A lot of people find them bitter, spicy, or just plain weird. However, when cooked correctly, they are divine! My friend Nora (who is also the design guru of this blog;) -- found this recipe in the fall and it has become my "go-to" recipe for almost any kind of root vegetable. It would even work well with butternut or acorn squash. And seriously, this recipe could not be any easier!

Maple Roasted Root Vegetables (Printable version)

1 large or 2 small rutabaga
2 medium watermelon radishes
3 medium carrots
(you can use any combination of root vegetables, enough to cover a large baking sheet)
1 medium onion
3 Tablespoons real maple syrup
2 Tablespoons olive oil
Salt and pepper to taste

Preheat oven to 450 degrees

1. Peel and cut the root vegetables into bite-size pieces
2. Cut the onion into 1 inch pieces
3. Place vegetables onto large cooking sheet
4. Drizzle with maple syrup, olive oil, and sprinkle with salt and pepper, then using your clean, bare hands, toss to coat everything evenly.
5. Place baking sheet in oven and roast for 25-30 minutes, stirring every 15 minutes. They are done when vegetables are tender and edges are browned. (your kitchen will smell heavenly!)

This makes a delicious hot side dish, and leftovers are to.die.for. on top of mixed greens dressed with my Apple Cider Vinaigrette.

*Recipe inspired by Mmm... is for Mommy's Maple Roasted Radishes

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