Cedar-Roasted Root Vegetables
A simple and flavorful side dish featuring seasonal root vegetables roasted on cedar planks for a smoky aroma.
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
See all 10 ingredients ↓
A simple and flavorful side dish featuring seasonal root vegetables roasted on cedar planks for a smoky aroma.
Instructions
- 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.
Ingredients
6
- Vegetables
- 1 pound Carrots-peeled and chopped
- 1 pound Sweet Potatoes-peeled and chopped
- 1 pound Parsnips-peeled and chopped
- 1 pound Red Potatoes-quartered
- Marinade
- 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
Equipment
- Baking Sheet
- Large Bowl
- Small Bowl
- Cedar Planks
Instructions
- 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
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