Roasted Winter Vegetables with Maple Syrup and Bourbon

Photography by Beau Gustafson

This recipe is a great way to take advantage of all of the winter squash, rutabagas, and parsnips at the local farmers market. It serves 4–6 and is a great addition to a Thanksgiving feast.



2 medium carrots, cleaned and sliced

1 sweet potato, cubed

3 winter squash, skin off, seeds out, cubed

2 parsnips, sliced

5 small onions, halved

8 cloves of garlic, whole

assortment of 6–8 small potatoes, quartered (I used purple and red)

4 tablespoons of butter

3/4 cup of maple syrup

1/4 cup of bourbon

1 1/2 teaspoons of salt

fresh ground pepper to taste


Preheat your oven to 350 degrees. Clean and cut the vegetables and arrange in a single layer in shallow roasting pans.  Heat the butter and maple syrup in a small saucepan until the butter is melted; remove from the heat. Stir in the bourbon (I used Crown.) Pour the mixture evenly over the vegetables and stir to coat. Sprinkle the dish with salt and pepper to taste. Cover the pans with tin foil and bake for 25 minutes.  Remove the foil and bake uncovered for 20–25 minutes, until the vegetables are tender.  Serve together in a big dish. I made this last year for Thanksgiving, and it was a hit.  Enjoy!

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