Roasted Root Vegetable Skewers


Use any combination of winter and/or root vegetable—beets, rutabagas, carrots, parsnips, turnips, potatoes, winter squash, etc.—for this skewer recipe from our current November/December 2014 issue, out now.

Roasted Root Vegetable Skewers

By Amy Maltzan

Serves 6-8

3 tablespoons olive oil

2 tablespoons balsamic vinegar

1 tablespoon maple syrup

1 tablespoon fresh thyme, chopped

1 tablespoon fresh rosemary, chopped

1 clove garlic, peeled and chopped

2 pounds mixed root vegetables, trimmed and cut into 1/2 inch cubes

coarse salt, to taste

freshly ground black pepper, to taste

Mix together olive oil, balsamic vinegar, maple syrup, thyme, rosemary and garlic in a large ziptop bag. Add the 2 pounds of cubed vegetables, mix so everything is well coated, and let marinate for 2 hours or so.

When ready to cook, preheat oven to 450º. Place root vegetables in a single layer on a baking sheet (divide between two sheets if there’s not enough room). Roast for 30 minutes or so, until tender and beginning to brown.

Remove from oven, cool slightly, and thread roasted vegetables onto skewers.

Amy Maltzan is an avid cook, gardener and farmers’ market shopper. She blogs about seasonal home cooking at

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