Maple Roasted Carrots and Potatoes
A delightful side dish that blends the sweetness of maple syrup with the earthiness of root vegetables, perfect for any meal.
Servings: 4 servings
Calories: 180kcal
Ingredients
Root Vegetables
- 500 g carrots, peeled and cut into bite-sized pieces
- 500 g potatoes, peeled and chopped into bite-sized pieces
Seasonings
- 3 tablespoons olive oil
- 3 cloves garlic, minced
- Salt, to taste
- Pepper, to taste
- 4 tablespoons real maple syrup
Instructions
Preparation
- Preheat your oven to 200°C (400°F).
- In a large bowl, combine the chopped carrots and potatoes.
- Drizzle the olive oil over the vegetables, then add the minced garlic, salt, pepper, and maple syrup.
- Toss everything together until the vegetables are well coated with the oil and seasonings.
- Spread the mixture evenly on a baking sheet in a single layer to ensure even roasting.
Cooking
- Roast in the oven for approximately 25-30 minutes, until the vegetables are caramelised and tender. Be sure to toss them halfway through cooking for an even result.
Serving
- Remove from the oven and serve warm as a delightful side dish.
- Arrange the roasted vegetables on a large serving platter and sprinkle fresh herbs like parsley or thyme on top for added flavour.
- This dish pairs well with roasted chicken, grilled fish, or a hearty vegetarian casserole.
Notes
For added depth of flavour, consider sprinkling some dried herbs like rosemary or thyme over the vegetables before roasting. Add a pinch of red pepper flakes for a hint of spice. Substitute other root vegetables like parsnips or sweet potatoes for a different twist.