Friday, April 24, 2009
Roasted Root Veggies & Maple Syrup
We're still in root-eating season here in the North, and after a whole winter of them, it can get a tad bit boring. However, we are also at the tail-end of maple syrup season, and my friend came to the rescue with a gift of a bottle of luverly maple syrup from her sugar bush!
Here's a recipe that other Northern locavores might want to give a try.
Roasted Veggies & Maple Syrup
3 Russet Potatoes
2 Large Carrots
2 Large Parsnips
1/2 a Rutabaga
Olive Oil (as much as needed)
3 Tablespoons Maple Syrup
Dried Mint (to taste)
Dried Sage (to taste)
Freshly-ground Pepper (to taste)
Roast in the oven at 350 for about one hour.
It's great with a couple of scrambled eggs and mint tea!