Shelly's Recipe

MAPLE-ROASTED ROOT VEGETABLES

Category: Sides

3 medium carrots, peeled and cut into 1 1/4-inch chunks
3 medium parsnips, peeled and cut into 1 1/4-inch chunks
1 small ( 1/2-pound) yellow turnip, peeled and cut into 1 1/4-inch chunks
4 tablespoons butter
1/2 cup maple syrup
1/4 cup bourbon or rum
1 1/2 teaspoons kosher salt
Freshly ground black pepper

Preheat oven to 350 degrees. Arrange the carrots, parsnips and turnips in a single layer in a shallow roasting pan.

Heat the butter and maple syrup in a small saucepan just until the butter is melted, about 2 minutes. Remove from heat. Stir in the rum.

Pour the maple mixture over the vegetables, and toss to coat. Sprinkle the vegetables with salt and pepper to taste.

Cover the pan with aluminum foil and bake for 25 minutes. Remove the pan from the oven, stir the vegetables and bake, uncovered, until tender, 20 to 25 minutes longer. Serves 4-6

NOTE: I always make with roasted chicken for a great fall dinner.