Growing Chefs! Ontario Maple Glazed Root Vegetables
Maple Glazed Root Vegetables
Gather your mis en place; get together all of the equipment needed for the recipe and gather your ingredients. Wash all vegetables before preparing.
Preheat the oven to 375°F.
Cut the sage by rolling them tightly and then cutting with scissors. Pick the sage leaves off the stem. Peel the turnip. Cut the turnip into 1 cm cubes. Cut the sweet potato in 1 cm cubes. Peel and cut the carrots into 1 cm cubes. Peel and cut the golden beet into 1 cm cubes. Cut the potato into 1 cm cubes. Have a grown-up help you peel the celery root with a knife and cut into large rounds. Cut the celery root round into 1 cm cubes.
Toss all vegetables in 2 tablespoons of oil and with salt and pepper. Line a baking sheet with parchment paper and lay out vegetables in a single layer. Cover pan with aluminum foil. season
In a small pan, combine the butter, maple syrup, herbs, and butter.
Place the vegetables in the preheated oven. Set a timer for 15 minutes. After 15 minutes, take off the foil and flip over the vegetables. Cover again and set a timer for 20 minutes.
Place a small pan over medium-low heat and allow the butter to melt. Once the butter has melted and the syrup has begun to bubble, turn off the heat.
After 20 minutes, check the doneness of the vegetables. If soft, pour over butter syrup sauce and mix around so all the vegetables are coated. Place back in the oven uncovered for 3 – 5 minutes. Allow to cool 1 – 2 minutes before enjoying!
Chef tip! Make this recipe a meal by frying an egg in the remaining butter syrup left in the pan.