Roasted Root Vegetables with Cinnamon Maple and Herbs Glaze

November 4, 2021
Created by Chef Daniela Oliveira
60 minutes
Serves 4-6
  • 4-6 rainbow carrots, peeled and cut into 1-inch cubes
  • 2 parsnips, peeled and cut into 1-inch cubes
  • 1-2 yams, peeled and cut into 1-inch cubes
  • 1-2 sweet potatoes, peeled and cut into 1-inch cubes
  • 1 medium red onion, julienned
  • 4 quarts water
  • 4 Tbsp unsalted butter, melted
  • 1/2 cup pure maple syrup
  • 1 Tbsp brown sugar
  • 2 tsp cinnamon
  • 1 tsp nutmeg
  • 3 cloves garlic, minced
  • 3 Tbsp lemon juice
  • 2 sprigs fresh parlsey, chopped for garnish
  • salt and black pepper, to taste
  1. Preheat oven to 425 F.
  2. Make sure all veggies are peeled, rinsed, and cut into 1 inch cubes.
  3. Bring 4 quarts of water to a boil on medium heat. Add 1 tsp. of salt and then add cubed veggies.
  4. Boil the veggies for 10 to 12 minutes. Strain the veggies and cool it down with a ice/water bath to stop the cooking process. Veggies should still hold their shape. 
  5. In bowl combine melted butter, brown sugar, maple syrup, lemon juice, minced garlic, cinnamon, nutmeg salt and pepper.
  6. Add diced veggies and gently toss to combine.
  7. Place veggies on a sheet pan, single layer, and roast 15 to 20 minutes. 
  8. Transfer roasted veggies to a platter and garnish with fresh parsley and a drizzle of Harmons extra virgin olive oil.