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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
  • 1/2 teaspoon nutmeg
  • 1 tablespoon pure maple syrup
  • 1/3 cup roasted nuts of your choice
  • Optional: Your bag of spinach wilted


  • Preheat the oven to 400.
  • Chop the beets, carrots, and salad turnips into ½ inch cubes.
  • 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.
  • Lay the vegetables out on a large baking sheet in a single layer. Roast vegetables for 40 to 50
  • minutes, stirring once half-way through roasting.
  • 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.
  • Mix in the roasted nuts and serve over wilted spinach if desired.