Roasted Root Vegetables with Maple Vanilla Butter
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The Endless Meal · by Kristen Stevens★ 4.9 (25)

Roasted Root Vegetables with Maple Vanilla Butter

NUTRITION · PER SERVING50M COOK
CAL 17%·PRO 8%
CARBS 43G51% OF CAL
10G FIBER5G ADDED13G INTRINSIC14G OTHER18G TOTAL SUGAR
FAT 17G46% OF CAL
6G SAT11G UNSAT

BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV

Root vegetables roasted until caramelized and tossed in a sweet maple-vanilla butter with herbs. A colorful, cozy side dish.

sideamericangluten freevegetarian
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Nutrition & ingredients

Ingredients

serves 6
  • 1 lb beets (peeled and cut into chunks)
  • 2 large carrots (cut into rounds)
  • 1 lb parsnips (peeled and cut into chunks)
  • 1 medium sweet potato (cut into chunks)
  • 1 medium red onion (cut into chunks)
  • 1 small acorn squash (seeded and cubed)
  • ¼ cup melted butter
  • 2 tablespoons maple syrup
  • 1 tablespoon vanilla bean paste
  • 2 teaspoons EACH: fresh rosemary, sage, and thyme (minced)
  • ½ teaspoon sea salt
  • ¼ cup olive oil
  • 3 rosemary stems
  • 12 sage leaves
PREP
15M
SODIUM
163MG
ESTIMATE
COMPLETE

Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.