These delicious Roasted Root Vegetables and Pears are drizzled in a sweet and savory maple vanilla butter. They make an easy and beautiful side dish for any winter holiday meal.
- 1 lb. baby beets (see notes)
- 1 lb. turnips, quartered lengthwise
- 2.5 lbs. assorted small squash (I used acorn squash, delicata potato squash, and red turban squash)
- 2 red pears, quartered
- 1/4 cup butter, melted (sub dairy-free butter for vegan)
- 2 tablespoons maple syrup
- 1 teaspoon pure vanilla extract
- 1/2 teaspoon sea salt
- Preheat your oven to 425 degrees. Line 2 11×13 inch baking sheets with parchment paper.
- Whisk the maple vanilla butter ingredients together.
- Place the baby beets on one side of one of the baking sheets. Drizzle a teaspoon of the maple vanilla butter over the top and mix them around with your hands so they are coated. Divide the remaining veggies between the two baking sheets, keeping them in a single layer. Pour half of the remaining maple vanilla butter over the top and massage into the veggies so they are all coated. Roast in the oven for 35-40 minutes, or until are cooked through. Remove from the oven and drizzle with the remaining maple vanilla butter.
If baby beets are not available, use regular sized beets and cut them into 2-inch pieces.
You can prep the veggies and the maple vanilla butter up to 8 hours in advance. Leave the veggies on the trays covered on your counter until you are ready to put them in the oven