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Preparation time
10 minutes
Total time:
30 minutes
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Ingredients
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675 g (1½ lb.) yellow fingerling potatoes, scrubbed
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450 g (1 lb.) Nantes multi-coloured carrots, scrubbed
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450 g (1 lb.) parsnips, peeled and sliced
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1 large yellow onion, diced
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60 mL (¼ cup) maple syrup
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2 sprigs fresh rosemary, chopped
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15 mL (1 tbsp.) each of soft butter and olive oil
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3 cloves garlic, finely chopped
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1 mL (¼ tsp.) each of salt and pepper
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125 mL (½ cup) thinly sliced green onions
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Directions
- Preheat the oven to 230°C (450°F).
- Bring a saucepan of salted water to a boil and cook potatoes for 5 minutes.
- Drain, rinse under cold water, and cut in half lengthwise.
- Transfer potatoes to a large bowl and add carrots, parsnips, onion, maple syrup, rosemary, butter, olive oil, garlic, salt, and pepper. Mix well.
- Transfer vegetable mixture to baking sheet and roast on the lowest oven rack for 20 minutes, stirring halfway through cooking.
- Garnish with green onions and serve.
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