Roasted Root Veg with Maple Balsamic
Ingredients:
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3 cups mixed root veggies (carrots, parsnips, sweet potatoes, beets, turnips — whatever you like)
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3 tbsp olive oil
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1/2 tsp freshly ground black pepper
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2 tbsp maple syrup
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1/2 tbsp maple balsamic vinegar
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1 tsp fresh thyme or rosemary (rosemary is wonderful, thyme is a close second. Optional, but highly recommended)
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Optional: pinch of crushed red pepper flakes for a little heat
Method:
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Preheat your oven to 425°F (220°C).
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Peel and chop your root veggies into uniform 1-inch chunks for even roasting.
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Toss the veggies with olive oil, salt, pepper, and herbs. Spread them out on a roasting sheet in a single layer — no crowding, or they’ll steam instead of roast.
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Roast for 25–30 minutes, stirring/tossing halfway through until tender.
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In the last 8 minutes of roasting, drizzle the maple syrup and balsamic vinegar over the veggies. Toss/mix gently to coat and roast until they are sticky and caramelized.
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Optional: sprinkle with crushed red pepper flakes before serving for a subtle kick.
Other Ideas
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Glaze for pork or ham – A brush of this on roasted pork loin = flavor bomb.
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Brussels sprouts’ best friend – Roast them, then drizzle for sweet-savory magic.
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Salmon finisher – Reduced to a syrupy glaze that plays real nice with fatty fish.
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Dressing for salads – Think arugula, apples, toasted pecans, goat cheese.
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Brie topper – Pour it over warm brie with some chopped nuts. Get a baguette. Eat!
Clean Slate Farm is a small-batch producer based in Tully, NY, crafting flavored balsamic vinegars and infused olive oils with a focus on real ingredients—no artificial flavors or extracts. Our lineup includes varieties like fig, ginger, maple, and garlic, using local and organic where possible. We also offer spice blends and seasonings designed for sweet to savory.