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.