Summer is coming to an end and fall is fast approaching and we have your complete guide on how to stay healthy in the coming, cooler months. As we get back into a more regimented routine, we look to foods for renewal, recharging and balancing. The fall is a great time to relish in heirloom tomatoes, juicy peaches, apples, pears, persimmon and quince; root veggies, squash, and dark leafy greens like rainbow chard and kale. These foods are perfect for the fall season and are packed with great nutrition for you and your family.
Try this new twist on roasted vegetables for the coming fall season.
MAPLE BALSAMIC ROASTED VEGETABLES
Prep Time: 20 mins
Cook Time: 50 mins
Total Time: 1 hour 10 mins
- 1½ pounds thin carrots kept whole
- 1½ pounds sweet potatoes, chopped into 1 inch squares
- 2 red onions, sliced thickly
- ½ pound rutabaga’s, chopped into 1 inch squares
- 1½ pounds parsnips, sliced thinly and diagonally
- ⅓ cup olive oil/canola oil blend
- 2 tsp fine sea salt
- 2 tsp ground black grind pepper
- 1 tsp fresh chopped rosemary
- 1½ Tbsp dry Herb De Provence
- 1 cup pure maple syrup
- ¼ cup balsamic vinegar
- Preheat the oven to 350 degrees F.
- In a large bowl combine all of the vegetables. Add the oil, salt, pepper, herbs and rosemary and toss to coat well.
- Place the vegetables on a large roasting pan or two baking sheets, making sure they are all level and not on top of one another.
- Place in the oven and cook for about 45 minutes, checking that the point of a sharp knife spears the vegetables easily.
- When the vegetables are cooking in the oven, place the maple syrup and balsamic vinegar in a pan and bring to a boil.
- Reduce the heat and simmer slowly until it has reduced by about half and is nice and thick.
- Once the vegetables are ready, lightly drizzle some of the syrup over them and return to the oven for 5 more minutes.
- Serve warm or store in the refrigerator until ready to use.
Only add as much syrup as you desire, keeping any leftovers in the fridge. If the syrup gets hard like a caramel and is too stiff to pour, gently warm it in the microwave or stove top for about one minute.
It’s a good idea to gently move the vegetables around on the pan about half way through cooking to ensure even cooking.
This recipe makes a lot and can easily be halved, keeping the syrup reduction for a later use.