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Maple Roasted Root Vegetables with Kale & Walnuts | thekitchenpaper.com

Maple Roasted Root Vegetables with Kale & Walnuts

  • Author: by Mary
  • Prep Time: 10 mins
  • Cook Time: 45 mins
  • Total Time: 55 minutes
  • Yield: 3-4 1x

Ingredients

Scale
  • 4 cups chopped root vegetables (I used beets, parsnips, sweet potato, and carrot)
  • 1 1/2 tsp olive oil (divided)
  • salt & pepper
  • 1/2 tsp smoked paprika
  • 1/3 cup maple syrup
  • 2 cups chopped kale
  • 1 cup toasted walnuts

Instructions

  1. Preheat the oven to 400F and line a baking pan with foil.
  2. Toss the vegetables in 1 tsp olive oil with a liberal amount of salt & pepper, plus the smoked paprika. Spread in an even layer on the baking sheet, and bake for 30 minutes*.
  3. After 30 minutes, drizzle the syrup over the veggies and stir briefly to coat them. Bake for another 15 minutes, or until the pieces are fork-tender.
  4. While the veggies are cooking, add the final 1/2 tsp of oil to the kale and use your hands to massage for about 1 minute.
  5. To serve, top the kale with the veggies and walnuts!

Notes

Cook time will greatly depend on the veggies you choose, and the size of the pieces. I cut my roots into fairly large (1″ sq) pieces. You want to add the maple syrup about 15 minutes before they’ll be done, so be aware!