Warm Up The Vermont Way: Maple Tahini Roasted Veggies

Root vegetables and tahini are already a good idea. Add a pour of Smoked Maple Syrup and a little heat from our Jalapeño Maple Sriracha, and the whole thing shifts into something you'll want to put on everything. Good on a weeknight. Better the next morning in a wrap with a hard-boiled egg — but we'll let Bob tell you about that.

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INGREDIENTS:

1 ½ lbs root vegetables (carrots, parsnips, or sweet potatoes), peeled and sliced
2 tbsp Olive oil
2 tbsp Sugar Bob’s Smoked Maple Syrup
2 tbsp Tahini
1 tbsp Lemon juice
½ tsp Salt and cracked black pepper

Optional: 1 tsp Sugar Bob's Jalapeno Maple Sriracha (for a "Green Heat" kick)

INSTRUCTIONS:

Prep the base: Preheat your oven to 400°F. Toss your sliced vegetables with olive oil, salt, and pepper on a large sheet pan.
Roast: Place in the oven for 20–25 minutes until the edges start to brown and the centers are tender.
Whisk the glaze: While the veggies roast, stir together the tahini, lemon juice, and Sugar Bob’s Smoked Maple Syrup in a small bowl until smooth.
Finish strong: Drizzle the glaze over the hot vegetables, then toss it right in the pan. Return to the oven for 5 more minutes to let the glaze set.
Serve: Transfer to a warm bowl. That’s Vermont warmth on a plate.

Pro Tip: If the glaze feels too thick to drizzle, add a teaspoon of warm water. For those who like a savory-spicy finish, a few drops of our Jalapeño Maple Sriracha over the top adds the perfect "Kick".

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