This simple side dish comes together quickly yet delivers big flavor. The vegetables roast until golden, caramelized, and tender, while the maple–rosemary glaze infuses them with just the right balance of sweetness and depth. Use the measurements as a guide—adjust oil, butter, and seasoning to suit your vegetables and your taste.
INGREDIENTS:
4 medium parsnips (about 3/4 lb), peeled and cut into irregular 1 x 1/2-inch pieces
3 medium Tokyo turnips (or 2 average-sized regular turnips), peeled and cut into 1 x 1/2-inch pieces
1/2 brown onion, cut through the root into quarters, then sliced into 1/2-inch thick pieces
2 cloves garlic, peeled and de-germed
2 tablespoons grapeseed oil (or other neutral-flavored oil)
2 tablespoons unsalted butter*
3 tablespoons maple syrup
1 fresh rosemary sprig (about 2 inches)
Salt and freshly ground black pepper, to taste
METHOD:
Preheat oven to 400°F. Lightly oil a baking dish large enough to hold the vegetables without overcrowding (crowding can cause steaming instead of roasting).
Place the cut parsnips, turnips, and onion slices in a large bowl.
In a small saucepan, warm the oil over medium-low heat. Add butter and garlic. Cook until fragrant and the garlic just begins to color. Remove the garlic, then stir in the maple syrup and rosemary needles. Heat gently to infuse the flavor. (For a subtler flavor and cleaner look, strain out the rosemary before using.)
Pour the glaze over the vegetables. Season with salt and pepper, then toss well to coat evenly.
Transfer vegetables to the prepared baking dish. Cover with a tight-fitting lid or foil and bake for 30 minutes.
Remove lid and test with the tip of a knife; vegetables should be tender. If not, cover again and roast for 5 more minutes.
Once tender, return the vegetables to the oven uncovered and continue roasting 10–15 minutes, or until browned with crisp edges. Watch carefully, as oven times may vary.
Spoon any pan juices over the vegetables before serving.
*For a lighter dish, use all oil or substitute an extra spoonful of oil for some of the butter, though butter adds a rich flavor that makes this dish special.
VARIATION:
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Swap in other vegetables such as carrots, rutabagas, daikon, or watermelon radishes.
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Use different herbs (thyme, sage, or oregano) for a change.
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Add a splash of orange juice to the glaze for a bright, citrusy twist.
YIELD: Serves 4
SOURCE: Chef Andrew Cohen
