I tweeted a picture of these a few nights ago, and I couldn’t wait to share the recipe with you all because it was so good! I had some sweet potatoes that I hadn’t yet used from a Local Box a few weeks ago, and we got some beautiful purple turnips in our box last week, so I thought this would be a perfect way to use both.
These veggies are sweet, with a hint of spicy from the coriander. The peppery notes of the turnips are much more muted.
When roasting vegetables, it’s important to limit the use of oil in order to prevent the veggies from getting soggy, rather than caramelizing. A hot oven and baking sheet will also help!
Adapted from The New York Times
- 2 lb. vegetables, peeled and chopped into 1/2″ chunks
- 3 Tbsp. olive oil
- 3 Tbsp. maple syrup
- 1/4 tsp. coriander
- Heavy pinch of salt and few grinds of pepper
- Preheat the oven to 425 degrees. When you turn the oven on, put a baking sheet in there as well. I’ve found that roasting on a hot baking sheet also helps to ensure the crisp factor.
- Combine the olive oil, maple syrup, coriander, salt and pepper in a small bowl and set aside.
- When the oven and pan are ready, toss the vegetables in the maple syrup mixture and spread out on the hot pan. Make sure that every piece is touching the bottom of the pan.
- Bake for ~40 minutes, or until the veggies are caramelized and fork-tender. If the veggies haven’t caramelized adequately, turn on the broiler for a few minutes.