Maple syrup Roasted root vegetables
- servings: 5
- Additional info:
INGREDIENTS
Imperial
Ingredient Metric
1/4 cup
35% cream
60 ml
1/4 cup
Maple syrup
60 ml
1/2 cup
Vegetable broth
125 ml
1/3 cup
Le Grec Original Creamy dressing
80 ml
3-4 branches piece
Fresh thyme
-
-
Root vegetables (parsnip, butternut squash, carrots, sweet potatoes, turnip, Brussel sprouts)
1,5 kg
PREPARATION
- 1. Preheat the oven to 400°F (200°C).
- 2. Mix the cream, maple syrup and broth in a large bowl to contain all the cut vegetables.
- 3. Cut carrots and parsnips lengthwise, the turnip and rutabaga in half moons or quarter rounds, the butternut squash in dices, the Brussels sprouts in thirds or halves.
- 4. Add the vegetables and thyme sprigs to the liquid and mix to cover the vegetables.
- 5. Pour the vegetables and marinade in a pan so that you have a single layer of vegetables.
- 6. Pour the Le Grec Original Creamy dressing over the vegetables.
- 7. Cook in the preheated oven for 30 to 45 minutes, mixing once or twice, until the vegetables are tender and lightly caramelized.
- 8. Finish the vegetables by pouring 2 to 3 Tbsp. maple syrup and broil for 1-2 minutes, making sure not to burn.
- 9. Serve as a side or as a vegetarian main course.
NOTES
| Imperial | Metric | |
|---|---|---|
| 1/4 cup | 35% cream | 60 ml |
| 1/4 cup | Maple syrup | 60 ml |
| 1/2 cup | Vegetable broth | 125 ml |
| 1/3 cup | Le Grec Original Creamy dressing | 80 ml |
| 3-4 branches piece | Fresh thyme | - |
| - | Root vegetables (parsnip, butternut squash, carrots, sweet potatoes, turnip, Brussel sprouts) | 1,5 kg |
PREPARATION
- 1. Preheat the oven to 400°F (200°C).
- 2. Mix the cream, maple syrup and broth in a large bowl to contain all the cut vegetables.
- 3. Cut carrots and parsnips lengthwise, the turnip and rutabaga in half moons or quarter rounds, the butternut squash in dices, the Brussels sprouts in thirds or halves.
- 4. Add the vegetables and thyme sprigs to the liquid and mix to cover the vegetables.
- 5. Pour the vegetables and marinade in a pan so that you have a single layer of vegetables.
- 6. Pour the Le Grec Original Creamy dressing over the vegetables.
- 7. Cook in the preheated oven for 30 to 45 minutes, mixing once or twice, until the vegetables are tender and lightly caramelized.
- 8. Finish the vegetables by pouring 2 to 3 Tbsp. maple syrup and broil for 1-2 minutes, making sure not to burn.
- 9. Serve as a side or as a vegetarian main course.
NOTES
© Morehouse Food Canada Ltd. 2017 - All rights reserved.
45 min
5
preparation | servings | 
difficulty | 
appreciation
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INGREDIENTS
| Imperial | Metric | |
|---|---|---|
| 1/4 cup | 35% cream | 60 ml |
| 1/4 cup | Maple syrup | 60 ml |
| 1/2 cup | Vegetable broth | 125 ml |
| 1/3 cup | Le Grec Original Creamy dressing | 80 ml |
| 3-4 branches piece | Fresh thyme | - |
| - | Root vegetables (parsnip, butternut squash, carrots, sweet potatoes, turnip, Brussel sprouts) | 1,5 kg |
PREPARATION
- 1. Preheat the oven to 400°F (200°C).
- 2. Mix the cream, maple syrup and broth in a large bowl to contain all the cut vegetables.
- 3. Cut carrots and parsnips lengthwise, the turnip and rutabaga in half moons or quarter rounds, the butternut squash in dices, the Brussels sprouts in thirds or halves.
- 4. Add the vegetables and thyme sprigs to the liquid and mix to cover the vegetables.
- 5. Pour the vegetables and marinade in a pan so that you have a single layer of vegetables.
- 6. Pour the Le Grec Original Creamy dressing over the vegetables.
- 7. Cook in the preheated oven for 30 to 45 minutes, mixing once or twice, until the vegetables are tender and lightly caramelized.
- 8. Finish the vegetables by pouring 2 to 3 Tbsp. maple syrup and broil for 1-2 minutes, making sure not to burn.
- 9. Serve as a side or as a vegetarian main course.
NOTES
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preparation | servings
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