LibreRecipes

Roasted Root Vegetables with Green Onions

Rating

Calories

319.0

Protein

5.0

Sodium

105.0

Fat

13.0

Nice with grilled or roasted meat, fish or fowl.

1/4 cup olive oil

2 tablespoons pure maple syrup

1 garlic clove, minced

4 large beets, peeled, quartered

2 Yukon Gold potatoes, quartered

2 carrots, peeled, cut diagonally into 2-inch-long pieces

2 parsnips, peeled, cut diagonally into 2-inch-long pieces

1 large sweet potato, peeled, cut into 1 1/2-inch pieces

1 rutabaga, peeled, cut into 1 1/2-inch pieces

1 large onion, peeled, quartered through root end

2 tablespoons (1/4 stick) butter, melted

1/3 cup chopped green onions

Preheat oven to 350°F. Mix oil, syrup and garlic in small bowl. Place all remaining ingredients except butter and green onions on heavy large rimmed baking sheet. Pour oil mixture over; toss to coat. Spread out vegetables in single layer. Sprinkle generously with salt and pepper. Roast until tender and golden brown, stirring occasionally, about 1 1/2 hours. Transfer vegetables to platter. Drizzle vegetables with butter. Sprinkle with chopped green onions and serve immediately.