Recipe by Don
"Packed with flavor, these potatoes are a brilliant addition to any feast. Different from the norm, this dish will grace any table."
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sweet potatoes, cut into long, thin rectangles
carrot, cut into long, thin rectangles
parsnip, cut into long, thin rectangles
extra-virgin olive oil, or as needed
salt and ground black pepper to taste
maple syrup, or to taste
Tried and true! This is definitely a keeper. Didn't have any parsnips but used carrots, sweet potatoes and whole fennel. Delicious! No maple syrup in house so I used wildflower honey with a very aromatic scent and flavour. It mixed very well with the thyme. UPDATE: Finally got to try this exactly as written. Just delicious. The maple syrup in this comes out with almost a smokey flavour. The fresh thyme also adds a herbal flavour that mixes well with the maple syrup and the sweetness of the sweet potatoes. Thanks a million. Don.
Easy, tasty, and good for you! What more could I ask of a recipe?
This is the AR Buzz Recipe Group selection for November 22, 2014. I decided that I wanted to make a trial run on this recipe before Thanksgiving. I didn't have fresh thyme so I used dried. I baked for about 35 minutes and sprinkled with freshly ground sea salt and pepper. Will definitely be making again for Thanksgiving and other meals as well. Thank you, Don for sharing your healthy, easy and delicious recipe!
I made this recipe recently and had everything but the parsnips. Not even sure I have seen them in a grocery store here before. So, I doubled the carrots. I accidentally added the maple syrup at the beginning. As a result, I couldn't get mine crispy at all which I think they were somewhat supposed to be. All was not lost, I turned this into a fabulous soup in the vitamix with some sautéed onions and garlic, some broth, seasonings, the roasted sweetened vegetables and a piece of apple. Made for a tasty lunch. :-)
Made this for a thanksgiving side. Was a huge hit!
Recipe Group: Made this for our Turkey Day feast, and so glad I did! This is delicious! I used my convection oven, which lessened the cooking time a bit even at 350. When I added the thyme and maple syrup I drizzled just a wee bit more olive oil, I really didn't want the veggies sticking to the pan. I peeled my sweet potato but just scrubbed the carrots and parsnips (used two small of each, so about equal to the sweet potato). This is a great and simple flavor combo that would be enjoyed by anyone. Thanks Don for sharing!
Yum! I love roasted vegetables, and I usually don't add anything besides EVOO, salt and pepper. But these were delicious, and I followed the recipe exactly. One bite led to another, and then another! I've never had parsnips either, and the only reason I bought them was for this recipe. I'm happy to say that I will buy them again, thanks to Don! These vegetables were a welcome change from the marshmallow-topped sweet potatoes that usually grace the Thanksgiving table.
This was really good. I didn't have fresh thyme on hand, so I sprinkled dried thyme on it and it was still great! Also, I increased the carrot and parsnip to sweet potato ratio, as I had more of them on hand, any ratio would work - whatever your personal preferences are.
* Percent Daily Values are based on a 2,000 calorie diet.
Roasted Sweet Potatoes and Vegetables With Thyme and Maple Syrup
Serving Size: 1/4 of a recipe
Servings Per Recipe: 4
Amount Per Serving
Calories from Fat: 63
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