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Maple-Roasted Root Vegetables

By © 2013 Jane Bonacci, The Heritage Cook. All rights reserved.
  • minutes
  • Serves 10

INGREDIENTS

5

Carrots

1

Fennel, bulb

1

Onion, large

4

Peruvian purple potatoes

4

Red potatoes

1 tbsp

Rosemary, fresh or dried

3

Russet potatoes

2

Sweet potatoes

3 tbsp

Maple syrup, pure

1

Kosher salt and freshly ground black pepper

2 tbsp

Maple-vinegar

3 tbsp

Olive oil, organic