Description
A sweet and savory medley of roasted root vegetables, tossed in maple syrup and herbs, then topped with crunchy walnuts and tart cranberries.
Ingredients
Scale
For the Crust:
- 2 large carrots, peeled and chopped
- 1 large sweet potato, peeled and cubed
- 2 parsnips, peeled and chopped
- 1 red onion, cut into wedges
- 3 tablespoons olive oil
- 3 tablespoons pure maple syrup
- 1 teaspoon dried thyme
- 1/2 teaspoon garlic powder
- Salt and black pepper to taste
- 1/2 cup walnuts, roughly chopped
- 1/4 cup dried cranberries
Instructions
1. Prepare the Crust:
- Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper.
- In a large bowl, toss carrots, sweet potato, parsnips, and red onion with olive oil, maple syrup, thyme, garlic powder, salt, and pepper until evenly coated.
- Spread vegetables in a single layer on the prepared baking sheet. Roast for 25-30 minutes, stirring halfway, until tender and caramelized.
- Remove from oven and sprinkle with walnuts and cranberries. Return to oven for 3-5 minutes to lightly toast walnuts.
- Transfer to a serving dish and serve warm.
Notes
You can customize the seasonings to taste.