Roasted Root Vegetables with Green Onions

Here is an adaptation from a recipe found in Bon Appetit March 1997. Try adding cut up kohlrabi here and you will be in for a treat.

INGREDIENTS

  • 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
  • 1 large onion, peeled, quartered through root end
  • 2 tablespoons (1/4 stick) butter, melted
  • 1/3 cup chopped green onions

 

PREPARATION

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.

By | 2016-10-14T08:15:15+00:00 February 16th, 2016|Recipes|0 Comments