Tuesday, September 10, 2013

Maple Roasted Root Vegetables

I have been suffering through this terrible cold that Adam was generous enough to share with me.  It really flattened me.  I developed laryngitis, which is always really convenient when you work as a therapist.  But that was nothing compared to the really really really sore throat I had for the first day.  That sucked.  The congestion isn't much fun either.  Fortunately I finally feel significantly better this week but I am still really congested.

Anyways, this cold is my excuse for not getting this Rosh Hashana recipe up until today.  Adam and my mother-in-law were particularly complimentary about this dish, but then we all tend to love root veggies.  Really, how can you not love them, when you roast them, they practically taste like candy! I am particularly fond of parsnips and should really make them more often.

Oh well, better late than never.  This dish doesn't just have to be for Rosh Hashana, of course, frankly I think it's good any day.

1 lb baby carrots
2 lbs parsnips, washed, peeled and cut into same size as carrots
2 medium sweet potatoes, cut into sticks about the same size as carrots and parsnips
1 tsp pure maple extract (or 1 tbls honey or dark maple syrup)
1 tsp coconut oil, melted
1/2 tsp kosher salt
1/4 tsp ground cinnamon
Grating fresh nutmeg

Toss veggies with other ingredients and spread in single layer on 2 parchment-lined baking sheets.   Roast in the oven for 40 minutes at 425F, rotating baking sheets, top to bottom rack, halfway through.  Keep refrigerated for up to 4 days or freeze.
This recipe was submitted to Diet, Dessert & Dogs' Wellness Weekend.