These sweet and tangy roasted vegetables are so good you will want to eat them every night. The maple-sherry sauce is particularly delicious. No need to peel the vegetables - just scrub them well to clean.
Prep Time15 minutesmins
Cook Time25 minutesmins
Total Time40 minutesmins
Servings: 6
Ingredients
1poundsmall multicoloured carrotsor any colour, trimmed and halved, or quartered, lengthwise
4parsnipstrimmed, and halved lengthwise
6small turnipstrimmed and halved or quartered lengthwise
6medium shallotspeeled and halved or quartered
4Tablespoonsextra-virgin olive oil
Kosher salt and freshly cracked pepper
2sprigs fresh rosemary
4sprigs fresh thyme
1teaspoonkosher salt
1teaspoonfreshly cracked black pepper
1/4cuppure maple syrup
6Tablespoonssherry vinegaror balsamic or white wine vinegar
Flaky sea saltfor serving (optional)
Instructions
Preheat the oven to 425°F.
Arrange the carrots, parsnips, turnips, shallots and herbs on a large baking sheet and drizzle them generously with oil (use two baking sheets if necessary to not overcrowd the vegetables).
Season with salt and pepper and toss until the vegetables are evenly coated.
Roast the vegetables for 25 to 30 minutes, without stirring, until tender and caramelized.
While vegetables roast, combine maple syrup and vinegar in a small saucepan over medium-high. Bring to a boil, then lower heat and simmer, without stirring, until mixture is thickened, 6 to 8 minutes. (You should have about 1/2 cup of liquid.) Remove from heat, and let cool slightly; sauce should thicken to syrupy consistency upon cooling.
Remove vegetables from oven and drizzle with almost all of the maple syrup glaze, reserving about 1 tablespoon. Arrange the vegetables on a platter, and drizzle with remaining glaze.
Finish with flaky sea salt, if desired, and serve immediately.