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Maple-Roasted Root Vegetables with Sherry Vinegar


Maple-Roasted Root Vegetables with Sherry Vinegar Recipe

Ingredients:
  • 1¼ pound sweet potatoes peeled and sliced into 1-inch-thick wedges
  • 1 pound parsnips; peeled and sliced into ½-inch-thick pieces
  • 1 pound carrots, peeled and sliced into ½-inch-thick pieces
  • 2 teaspoons chopped fresh thyme
  • 1 tablespoon chopped fresh rosemary leaves
  • 2 teaspoons kosher salt
  • 1 teaspoon freshly ground black pepper
  • ¼ cup extra virgin olive oil
  • ¼ cup pure maple syrup, preferably Grade B
  • 2 tablespoons sherry vinegar
  • 2 tablespoons chicken stock
Directions:
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Nutritional information
Nutrition Facts
Amount Per Serving
Calories 172kcal (9%)
Total Fat 6g (9%)
Saturated Fat 1g (4%)
Cholesterol 0mg (0%)
Total Carbohydrate 30g
Dietary Fiber 5g
Sugars 12g
Protein 2g
* The Percent Daily Values are based on a 2,000 calorie diet, so your values may change depending on your calorie needs. The values here may not be 100% accurate because the recipes have not been professionally evaluated nor have they been evaluated by the U.S. FDA.



Rank

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