Name: Cedar-Roasted Root Vegetables (Standard)
Prep time: 24 min
Cook time: 36 min
Total time: 1 h
Yield: 6
Cuisine: American
Ingredients: 1 pound Carrots-peeled and chopped; 1 pound Sweet Potatoes-peeled and chopped; 1 pound Parsnips-peeled and chopped; 1 pound Red Potatoes-quartered; 2 tbsp Olive Oil; 1 tbsp Maple Syrup; 1 tsp Rosemary-chopped; 1/2 tsp Thyme-chopped; 1/4 tsp Salt; 1/4 tsp Black Pepper

Cedar-Roasted Root Vegetables

Recipe tier

Vegetables
1 pound 450 g Carrots-peeled and chopped
1 pound 450 g Sweet Potatoes-peeled and chopped
1 pound 450 g Parsnips-peeled and chopped
1 pound 450 g Red Potatoes-quartered
Marinade
2 tbsp 30 mL Olive Oil
1 tbsp 15 mL Maple Syrup
1 tsp 5 mL Rosemary-chopped
1/2 tsp 2.5 mL Thyme-chopped
1/4 tsp 1.25 mL Salt
1/4 tsp 1.25 mL Black Pepper

Equipment

Baking Sheet
Large Bowl
Small Bowl
Cedar Planks

Instructions

🎙️ Cook with voice coach

Preheat oven to 400°F (200°C). Soak cedar planks in water for at least 30 minutes.
In a large bowl, combine all Vegetables.
In a separate small bowl, whisk together all Marinade ingredients.
Pour Marinade over Vegetables and toss to coat evenly.
Place Vegetables on the soaked cedar planks.
Roast for 30-40 minutes, or until vegetables are tender and slightly caramelized, flipping halfway through.
Carefully remove from oven and serve immediately.

Nutrition per serving

Calories 220