Haskapa Roasted Seasonal Vegetables



Roasting brings out the all the flavours of these seasonal vegetables. Enhance them further with this distinctive recipe for a Haskapa Maple Syrup glaze. An simple, creative, delicious, side dish. Roasted vegetables are easy to make and full of flavour. The Haskapa Maple Syrup adds a rich, soft sweetness that will complement any vegetables you choose. This side dish is a perfect fit with the Haskapa Grilled Steak.


Servings: 6

Prep time: 25 mins

Cooking time: 60 mins

Difficulty: Easy

Categories: Sides


  • 1 cup small red beets
  • 1 cup mini potatoes (multi-coloured, red or white)
  • 1 cup large carrots
  • 1 cup white pearl onions
  • 1 cup yams
  • 3 tablespoons avocado oil
  • 1 teaspoon finely chopped garlic
  • 1/4 cup Haskapa Maple Syrup
  • 1 teaspoon grated ginger (or 1/2 teaspoon dried powder)
  • 1 tablespoon balsamic vinegar
  • 1/2 teaspoon sea salt
  • 1/2 teaspoon freshly ground pepper


Preheat oven to 400 degrees. Place whole beets in a saucepan and cover with water. Gently boil for 15 minutes until partially cooked, then run them under cold water and peel (the skin should peel off easily). Cut beets in half. Peel yams and cut into cubes. Peel mini pearl onions leaving whole for roasting. If using large carrots, peel and slice into thin strips. In a large bowl, add beets, mini potatoes, carrots, pearl onions and yams. Add avocado oil, garlic, ginger, Haskapa Maple Syrup, balsamic vinegar, salt and pepper. Stir well until vegetables are coated. Pour into a roasting pan and place in the oven for 40 minutes, stirring once while roasting. Serve hot!

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