Maple Monday-Maple Roasted Potatoes

Potatoes and maple may not seem like they would go together but somehow they do. The maple flavor is subtle and plays well with the starchy potatoes.  Make sure to use REAL maple syrup and not maple flavored syrup in this recipe. The flavored stuff can burn before the potatoes are done, pure maple syrup won't burn quite as easily.

Tips:

• You can easily add baby carrots to the mix, adjust syrup and olive oil mixture accordingly (about an  additional 3 tablespoons per half pound of carrots).
• If someone in the family doesn't like or won't eat onions, you can omit the onion and add 1 tablespoon of dried onion (found near spices at most grocery stores). They work surprisingly well with this dish.

Maple Roasted Potatoes

4-6 medium potatoes (Russet or Reds)

1/4 cup olive oil
1/4 cup pure maple syrup (no substitutes)
1  yellow onion, diced
2 teaspoons dried parsley
salt and pepper to taste

Clean and scrub potatoes (or peel if you prefer) and cut into squares. Toss potatoes and diced onion with all other ingredients. Arrange on a lightly greased baking sheet and bake at 375 for 20 minutes, stir or toss potatoes (to prevent syrup from burning) and continue cooking another 20-30 minutes or until potatoes are fork tender.