The end of winter brings the chance to empty the fridge of root vegetables and combine them with the up and coming produce for the season. Roasting locks in the flavor of the vegetables. When preparing vegetables to roast, cut them into the same size to ensure even roasting.
- 1 – 1 lb. turnip, peeled and diced into ½ inch pieces (approx. 3 cups)
- 1 – ½ lb. parsnip, peeled and diced into ½ inch pieces (approx. 1 cup)
- 1 – 1 lb. large sweet potato, peeled and diced into ½ inch pieces (approx. 3 cups)
- 1 dozen asparagus spears, cut into 1 inch pieces (approx. 2 cups)
- 15 oz. can no salt added garbanzo beans
- ¼ cup maple syrup
- 3/8 cup olive oil
- 1 Tbsp. dried lemon peel
- 1 tsp. vanilla extract
- 3 ½ Tbsp. lemon juice
- 2 tsp. cracked black pepper
- 2 tsp. dried parsley
- 13x9x2 inch roasting pan
- Parchment paper
- Heat oven to 450°F.
- Line roasting pan with parchment paper.
- Mix together ¼ cup maple syrup, ¼ cup olive oil, 1 Tbsp. dried lemon peel, 1 tsp. vanilla extract, 1 ½ Tbsp. lemon juice, and 1 tsp. black pepper.
- Toss diced turnips, parsnips, and sweet potato pieces with maple syrup and oil mixture.
- Bake in parchment lined pan for 30 minutes.
- Mix together 2 Tbsp. of lemon juice, 1/8 cup of olive oil, 2 tsp. dried parsley, and 1 tsp. black pepper. Toss with asparagus pieces and garbanzo beans.
- Add asparagus and garbanzo beans to roasted root vegetables. Bake an additional ten minutes.