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very easy
Prep Time
10 mins
Total Time
40 mins


1 1/2 lb
yellow fingerling potatoes
750 g
1 lb
rainbow baby-cut carrots
500 g
1 lb
parsnips, peeled and chopped into chunks similar size to fingerlings
500 g
large yellow onion, diced
1/4 cup
maple syrup
60 mL
2 sprigs
fresh rosemary, leaves chopped
1 tbsp
each softened butter and olive oil
15 mL
3 cloves
garlic, minced
1/4 tsp
each salt and pepper
1 mL
1/2 cup
thinly sliced green onion
125 mL


Step 1

Preheat oven to 450°F (230°C). Bring potatoes to a boil in a large pot and cook, 5 min. Drain potatoes, rinse with cold water and cut in half lengthwise.

Step 2

Place potatoes in a bowl and stir in carrots, parsnips, onion, maple syrup, rosemary, butter, oil, garlic, salt and pepper. Transfer vegetable mixture to a baking sheet, and bake on lower rack of oven for 20 min., stirring halfway through. Garnish with green onions.

Disclaimer: We seek to be accurate with respect to the ingredients, nutritional information, product images and descriptions listed on our website, however, this information may change from time to time. Please always refer to the product package for the most current and accurate ingredient and nutrition information or other product information.

Nutritional Facts Per Serving

Nutrition Description:
1/8 of the recipe
3 g
Saturated Fat:
1 g
41 g
6 g
5 mg
7 g
170 mg
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