American Style Roasted Vegetables
Ingredients
- 600 gCucurbita moschata (cubed)
- 400 gPotato (wedged)
- 3 pcCarrot (bias-cut)
- 1 pcRed onion (in eighths)
- 4 pcGarlic (unpeeled)
- 3 tbspExtra virgin olive oil
- 2 tbspMaple syrup
- 1 tspSmoked paprika
- 2 pinchThyme (leaves only)
- 2 pinchRosemary (chopped)
- 1 pinchGray sea salt
- 1 pinchBlack pepper ground
Method
Root vegetables caramelizing under high heat, offering a slightly crunchy exterior and a melting heart. Earthy aromas blend with woody rosemary and the subtle sweetness of maple syrup.
- 1
Cut the squash and potatoes into even 2cm cubes. Slice carrots on the bias and the red onion into eighths. Keep garlic cloves in their skins so they confit without burning.
- 2
In a large mixing bowl, toss the vegetables with oil, maple syrup, salt, pepper, and smoked paprika. Every piece should glisten under the coating of oil and spices.
- 3
Spread vegetables on a tray without overlapping. Bake at 200°C. Flip them halfway through. They're done when a knife tip slides into the flesh like butter and the edges are deeply golden.
Frequently asked questions
How do you get this dish right?
- Don't crowd the tray: vegetables need space to roast, otherwise they will steam in their own moisture.
- If your carrots are very thick, slice them in half lengthwise to ensure they cook at the same rate as the potatoes.
How long does this dish keep?
Keep for up to 3 days in an airtight container in the fridge. To restore crispness, reheat for 5 minutes under the oven broiler.
