Recipe Database

Welcome to the Intervale Food Hub recipe collection! Our goal is to inspire you to cook delicious food at home using the best seasonal ingredients. Every week, we find a handful of recipes to use with the ingredients that we're delivering that week, so our collection is constantly changing and growing. 

Roasted Root Vegetables and Pears with Maple Vanilla

Recipe by Kristen Stevens, Published by The Endless Meal, Adapted for Food Hub Members

Recipe by Kristen Stevens, Published by The Endless Meal, Adapted for Food Hub Members

Ingredients 

  • 1 lb. beets 
  • 1 lb. turnips, quartered lengthwise
  • Optional: 2.5 lbs. assorted small squash 
  • Optional: 2 red pears, quartered
  • ¼ cup butter, melted (sub dairy-free butter for vegan)
  • 2 tablespoons maple syrup
  • 1 teaspoon pure vanilla extract
  • ½ teaspoon sea salt

Directions

  1. Preheat your oven to 425 degrees. Line 2 11x13 inch baking sheets with parchment paper.
  2. Whisk the maple vanilla butter ingredients together.
  3. Place the 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.