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Maple-Roasted Root Vegetables with Sherry Vinegar Recipe

Course: Side Dish
Total Time: Under 2 Hours
Skill Level: Easy
Cost: Inexpensive
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Maple-Roasted Root Vegetables with Sherry Vinegar

Photo by: Kathryn Barnard

When the temperature drops and the holiday season rolls around, root vegetables caramelized and covered in the autumnal flavor of maple syrup are just the thing to serve to a crowd. The vegetables in this recipe are roasted with rosemary until their natural sugars brown, then tossed in a piquant sweet-and-tangy dressing while they’re still hot. This recipe feeds a holiday crowd, but also reheats well when leftovers are portioned out for two.

Yield: Serves 8 to 10

  • 1¼ pound sweet potatoes peeled and sliced into 1-inch-thick wedges
  • 1 pound parsnips; peeled and sliced into ½-inch-thick pieces
  • 1 pound carrots, peeled and sliced into ½-inch-thick pieces
  • 2 teaspoons chopped fresh thyme
  • 1 tablespoon chopped fresh rosemary leaves
  • 2 teaspoons kosher salt
  • 1 teaspoon freshly ground black pepper
  • ¼ cup extra virgin olive oil
  • ¼ cup pure maple syrup, preferably Grade B
  • 2 tablespoons sherry vinegar
  • 2 tablespoons chicken stock


1. Preheat the oven to 400°F.

2. Divide the sweet potatoes, parsnips, and carrots in two roasting pans. Sprinkle the vegetables with the thyme, rosemary, salt, pepper, and olive oil, tossing to coat.

3. Roast the vegetables for about 45 to 50 minutes, until they are lightly browned and tender when pierced with a fork.

4. In a large bowl, whisk together the maple syrup, sherry vinegar, and chicken stock. Add the roasted vegetables and toss them with the liquid to coat. Transfer the vegetables to a platter and serve.

© 2010 Lorna Yee and Ali Basye

Nutrients per serving (% daily value)

Nutritional information is based on 10 servings.

172kcal (9%)
296mg (12%)
6g (9%)
1g (4%)
0mg (0%)
782mcg RAE (26%)
12mg (20%)
55mg (6%)
1mg (5%)


Lorna Yee
Ali Basye

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