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Roasted Root Vegetable Medley


  • 1/4 cup olive oil
  • 2 tablespoons maple syrup
  • 1 garlic clove, minced
  • 4 large beets, peeled and quartered
  • 2 gold potatoes
  • 2 carrots, peeled and cut diagonally
  • 2 parsnips, diced
  • 1 large sweet potato, cut into 1 1/2 inch cubes
  • 1 rutabaga, cut into 1 1/2 inch pieces
  • 2 large onions, quartered lengthwise
  • 2 tablespoons butter, melted
  • 1/3 cup green onion, chopped


Preheat oven to 350°. In small mixing bowl, combine oil, maple syrup and garlic.

Place all vegetables on a heavy large-rimmed baking sheet. Pour oil mixture over vegetables and toss to coat. Spread vegetables out into a single layer and generously sprinkle with salt and pepper. Roast until tender and golden brown, about 1 ½ hours; stirring occasionally. Transfer vegetables to platter and drizzle with butter. Sprinkle with chopped green onions and serve immediately.


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