Roasted Root Vegetables

Cinnamon, Nutmeg & Cloves, Pure Infused Maple Syrup

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A balance of seasonal spices and sweet maple enhance the pure flavours of local root vegetables.
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Roasted Root Vegetables

Course: Side Dish
Cuisine: Cinnamon, Nutmeg & Cloves

Ingredients

  • 1 1/2 cups sliced peeled carrot
  • 1 1/2 cups sliced peeled parsnip
  • 1 1/2 cups cubed peeled turnip
  • 1 cup brussels sprouts cut in half
  • 1 cup radish cut in half
  • 1/2 tsp kosher salt
  • 1/4 tsp freshly ground black pepper
  • 2 tbsp olive oil
  • 3 tbsp Pure Infused Maple Syrup – Cinnamon, Nutmeg and Cloves

Instructions

  • Preheat oven to 400°.
  • Combine all ingredients in a bowl. Line a baking sheet with parchment paper. Place vegetables on baking sheet and be careful not to over crowd. Bake at 400 for 30 minutes until tender and golden, stirring every 10 minutes. Drizzle with Pure Infused Maple Syrup, before serving.

Notes

Recipe and Dish by Peter Dewar

Cinnamon, Nutmeg & Cloves

There’s something special about baking spices: they’re evocative, they’re sensory, and of course, they’re delicious in just about everything Grandma makes. So naturally, we couldn’t think of a better way to honour that memory than with a PURE maple syrup infused with cinnamon, nutmeg and cloves. These warm spices heighten the magic of maple syrup and are well suited to any number of culinary pursuits – traditional baking, ciders and teas, and even some exotic North African and Middle Eastern dishes, where the interplay of sweet and savoury are essential.

How To Use

  • Morning oatmeal
  • Apple pies and crisps (especially when topped with vanilla ice cream)
  • Warm gingerbread desserts
  • Poached pears
  • Baked squash
  • Sweet potatoes
  • Oven-baked hams, as a glaze