Thanksgiving Maple Roasted Root Veggies

Okay, okay, so these4 Thanksgiving Maple Roasted Root Veggies aren’t JUST for the holidays. They are pretty darn good any time of year!

Thanksgiving Maple Roasted Root Veggies
  • 2 large red beets, chopped
  • 3 large carrots, chopped
  • A bunch of salad turnips or red radishes, quartered
  • 3 tablespoons sunflower or olive oil
  • 1-1/2 teaspoon kosher salt
  • 1 teaspoon cinnamon
  • ½ teaspoon nutmeg
  • 1 tablespoon pure maple syrup
  • ⅓ cup roasted nuts of your choice
  • Optional: Your bag of spinach, wilted
  1. Preheat the oven to 400.
  2. Chop the beets, carrots, and salad turnips into ½ inch cubes.
  3. Place them in a mixing bowl and add oil, salt, cinnamon, nutmeg and maple syrup. Toss well with your hands making sure the veggies are all evenly coated.
  4. Lay the vegetables out on a large baking sheet in a single layer. Roast vegetables for 40 to 50
  5. minutes, stirring once half-way through roasting.
  6. Place oven on the broil setting in order to crisp up the veggies and continue cooking for an additional 3 - 5 minutes. Remove from the oven and sprinkle with additional salt if desired.
  7. Mix in the roasted nuts and serve over wilted spinach if desired.