Cinnamon Pecan Roasted Root Veggies

Cinnamon Pecan Roasted Root Veggies

Beets, sweets, parsnips and pecans get real cozy in a buttery maple, cinnamon glaze.

Makes: 8 servings

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Prep time:

Cook time:

  • 1 pound sweet potatoes
  • 1 pound beets, peeled
  • 1 pound parsnips, peeled
  • 1/2 cup salted butter, melted
  • 1/4 cup apple cider vinegar
  • 5 tbls maple syrup, divided
  • 2 tsps cinnamon
  • 1 cup pecans

  1. Preheat oven to 350F
  2. Chop sweet potatoes, beets, and parsnips into 1-2" chunks. Layer on a large rimmed baking sheet.
  3. In a small bowl whisk together melted butter, apple cider vinegar, cinnamon and 3 tbls maple syrup.
  4. Pour butter mixture over chopped veggies, stirring to ensure coverage.
  5. Roast veggies in oven for 55 minutes.
  6. Remove roasted roots from oven. Sprinkle pecans on top and drizzle on the remaining 2 tbls of maple syrup.
  7. Return veggies to oven and turn to broil
  8. Broil for 5 minutes or until pecans are lightly toasted.
  9. Remove from oven and stir once more. Serve warm.