Maple-Balsamic Roasted Winter Vegetables

December 22, 2015




2 med. sweet potatoes, peeled, and cut into 1 - 1½ in. chunks
½ - 1 lb. carrots, cut into chunks
3-4 beets, peeled and sliced into ¼" slices
3 Tbsp. Lucero Traditional Red Balsamic Vinegar
1 Tbsp. Lucero Ascolano Extra Virgin Olive Oil
2 Tbsp. maple syrup
½ tsp. cinnamon
½ tsp. thyme
fresh ground pepper
3 sprigs fresh rosemary


Preheat oven to 375° F and grease a 9x13 baking dish.


1-  Prepare vegetables as directed in ingredient list, trying to

keep them close to the same size. Place them into a large bowl.


2-  Whisk together all remaining ingredients except rosemary.

Reserve 2 Tbsp. of the mix and pour the rest evenly over the

vegetables, tossing them together so all vegetables are coated

with the maple-balsamic sauce. Pour into the prepared pan and

arrange them evenly over the bottom of the pan.


3-  Sprinkle with fresh ground pepper and arrange rosemary

sprigs on top of the vegetables.


4-  Slide the pan into the oven and roast at 375° F for 45-60

mins. until tender or cooked to desired tenderness, stopping to

pour remaining sauce over the vegetables about 10 minutes

before they are done. I did this at 40 minutes. Check with a fork

at 45 mins. and add more time if needed.


Remove from oven. Serve and enjoy!

Taste Note: Ascolano is Lucero Yellow Green Label-Med


Recipe adapted from Marie D. at Healthy Ideas Place




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