Maple Pecan Roasted Root Vegetables with Creamy Garlic Mashed Potatoes
Maple Pecan Roasted Root Vegetables with Creamy Garlic Mashed Potatoes
Ingredients
For the Roasted Root Vegetables
- 1 pound carrots, peeled and cut into 1-inch pieces
- 1 pound parsnips, peeled and cut into 1-inch pieces
- 1 pound sweet potatoes, peeled and cut into 1-inch pieces
- 2 tablespoons olive oil
- 1/4 cup maple syrup
- 1/2 cup pecan halves, roughly chopped
- 1 tablespoon fresh rosemary, chopped
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper, freshly ground
For the Creamy Garlic Mashed Potatoes
- 2 pounds Yukon Gold potatoes, peeled and cut into 1 1/2-inch chunks
- 4 garlic cloves, minced
- 1/2 stick unsalted butter, melted
- 1/2 cup heavy cream, warmed
- 1/4 cup milk, warmed
- 1 teaspoon salt, or to taste
- 1/2 teaspoon black pepper, freshly ground, or to taste
- 1 tablespoon fresh chives, chopped, for garnish
Instructions
- 1
Preheat oven to 400°F (200°C). Line a large baking sheet with parchment paper.
⏱️ 5 min•🌡️ 400
- 2
In a large bowl, combine the chopped carrots, parsnips, and sweet potatoes. Drizzle with olive oil, maple syrup, chopped pecans, fresh rosemary, salt, and black pepper. Toss until the vegetables are evenly coated.
⏱️ 10 min
- 3
Spread the seasoned root vegetables in a single layer on the prepared baking sheet. Roast for 30-35 minutes, stirring halfway through, until tender and lightly caramelized.
⏱️ 35 min•🌡️ 400
- 4
While the vegetables are roasting, prepare the mashed potatoes. Place the peeled and cut Yukon Gold potatoes in a large pot and cover with cold water by about 1 inch. Add a generous pinch of salt. Bring to a boil over high heat, then reduce heat to medium and simmer until the potatoes are very tender, about 15-20 minutes.
⏱️ 20 min
- 5
Drain the potatoes thoroughly. Return them to the hot pot over low heat for 1-2 minutes to dry out any excess moisture.
⏱️ 2 min
- 6
Add the minced garlic, melted butter, warmed heavy cream, and warmed milk to the potatoes. Mash with a potato masher or an electric mixer until smooth and creamy. Season with salt and black pepper to taste.
⏱️ 8 min
- 7
Once the roasted root vegetables are done, remove them from the oven. Serve the maple pecan roasted root vegetables immediately alongside the creamy garlic mashed potatoes. Garnish the mashed potatoes with fresh chives, if desired.
⏱️ 5 min
Kitchen Tools
Nutrition Facts (per serving)
Maple Pecan Roasted Root Vegetables with Creamy Garlic Mashed Potatoes
Ingredients
For the Roasted Root Vegetables
- 1 pound carrots, peeled and cut into 1-inch pieces
- 1 pound parsnips, peeled and cut into 1-inch pieces
- 1 pound sweet potatoes, peeled and cut into 1-inch pieces
- 2 tablespoons olive oil
- 1/4 cup maple syrup
- 1/2 cup pecan halves, roughly chopped
- 1 tablespoon fresh rosemary, chopped
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper, freshly ground
For the Creamy Garlic Mashed Potatoes
- 2 pounds Yukon Gold potatoes, peeled and cut into 1 1/2-inch chunks
- 4 garlic cloves, minced
- 1/2 stick unsalted butter, melted
- 1/2 cup heavy cream, warmed
- 1/4 cup milk, warmed
- 1 teaspoon salt, or to taste
- 1/2 teaspoon black pepper, freshly ground, or to taste
- 1 tablespoon fresh chives, chopped, for garnish
Instructions
- 1
Preheat oven to 400°F (200°C). Line a large baking sheet with parchment paper.
⏱️ 5 min•🌡️ 400 - 2
In a large bowl, combine the chopped carrots, parsnips, and sweet potatoes. Drizzle with olive oil, maple syrup, chopped pecans, fresh rosemary, salt, and black pepper. Toss until the vegetables are evenly coated.
⏱️ 10 min - 3
Spread the seasoned root vegetables in a single layer on the prepared baking sheet. Roast for 30-35 minutes, stirring halfway through, until tender and lightly caramelized.
⏱️ 35 min•🌡️ 400 - 4
While the vegetables are roasting, prepare the mashed potatoes. Place the peeled and cut Yukon Gold potatoes in a large pot and cover with cold water by about 1 inch. Add a generous pinch of salt. Bring to a boil over high heat, then reduce heat to medium and simmer until the potatoes are very tender, about 15-20 minutes.
⏱️ 20 min - 5
Drain the potatoes thoroughly. Return them to the hot pot over low heat for 1-2 minutes to dry out any excess moisture.
⏱️ 2 min - 6
Add the minced garlic, melted butter, warmed heavy cream, and warmed milk to the potatoes. Mash with a potato masher or an electric mixer until smooth and creamy. Season with salt and black pepper to taste.
⏱️ 8 min - 7
Once the roasted root vegetables are done, remove them from the oven. Serve the maple pecan roasted root vegetables immediately alongside the creamy garlic mashed potatoes. Garnish the mashed potatoes with fresh chives, if desired.
⏱️ 5 min