Root N Toot N

Name: Root N Toot N
Ingredients: 2 lbs parsnips, cleaned chopped into 1-inch lengths; 1 lb carrot, cleaned and chopped into 1-inch lengths; 2 lbs turnips, cleaned and chopped into 8ths; 14 cup olive oil; kosher salt; black pepper, freshly ground; 13 cup balsamic vinegar; 14 cup maple syrup, Grade B preferred

8 ingredients

11 steps

Ingredients

2 lbs parsnips, cleaned chopped into 1-inch lengths
1 lb carrot, cleaned and chopped into 1-inch lengths
2 lbs turnips, cleaned and chopped into 8ths
14 cup olive oil
kosher salt
black pepper, freshly ground
13 cup balsamic vinegar
14 cup maple syrup, Grade B preferred

Directions

1

Heat oven to 400 degrees F.
2

In a large bowl, combine prepared parsnips, turnips, carrots as well as olive oil, salt and pepper.
3

Mix well to thoroughly coat the veggies with oil, salt & pepper.
4

Put in heated oven and bake for about 45 minutes or until fork tender, turning about every 15 minutes.
5

Combine vinegar and syrup together, set aside.
6

When veggies are fork tender, drizzle the vinegar - maple over all and turn to coat veggies.
7

Alternatively, you could remove the veggies from the oven, dump in a large bowl or pot, add the maple - vinegar and toss well to coat; then replace in the oven for an additional 7 minutes for the glaze to develop and the veggies to brown.
8

Whichever is easier -- I'm all about easy ;).
9

When done, serve and enjoy!
10

Goes well with beef, chicken or lamb.
11

Also makes a great vegetarian meal when served with a pasta or grain.