Maple-Roasted Root Vegetables with Sherry Vinegar

Name: Maple-Roasted Root Vegetables with Sherry Vinegar
Ingredients: 1 1/4 pound sweet potatoes peeled and sliced into 1-inch-thick wedges; 1 pound parsnips; peeled and sliced into 1/2-inch-thick pieces; 1 pound carrots, peeled and sliced into 1/2-inch-thick pieces; 2 teaspoons chopped fresh thyme; 1 tablespoon chopped fresh rosemary leaves; 2 teaspoons kosher salt; 1 teaspoon freshly ground black pepper; 1/4 cup extra virgin olive oil; 1/4 cup pure maple syrup, preferably Grade B; 2 tablespoons sherry vinegar; 2 tablespoons chicken stock

11 ingredients

7 steps

Ingredients

1 1/4 pound sweet potatoes peeled and sliced into 1-inch-thick wedges
1 pound parsnips; peeled and sliced into 1/2-inch-thick pieces
1 pound carrots, peeled and sliced into 1/2-inch-thick pieces
2 teaspoons chopped fresh thyme
1 tablespoon chopped fresh rosemary leaves
2 teaspoons kosher salt
1 teaspoon freshly ground black pepper
1/4 cup extra virgin olive oil
1/4 cup pure maple syrup, preferably Grade B
2 tablespoons sherry vinegar
2 tablespoons chicken stock

Directions

1

Preheat the oven to 400F.
2

Divide the sweet potatoes, parsnips, and carrots in two roasting pans.
3

Sprinkle the vegetables with the thyme, rosemary, salt, pepper, and olive oil, tossing to coat.
4

Roast the vegetables for about 45 to 50 minutes, until they are lightly browned and tender when pierced with a fork.
5

In a large bowl, whisk together the maple syrup, sherry vinegar, and chicken stock.
6

Add the roasted vegetables and toss them with the liquid to coat.
7

Transfer the vegetables to a platter and serve.