Maple Roasted Vegetables
Courtesy of CanolaInfo
Servings: 10
Prep Time: 20 Min.
Cook Time: 45 Min.
Prep Time: 20 Min.
Cook Time: 45 Min.
What you need:
* 1/3 c. canola oil
* 1/3 c. maple syrup
* 1 EACH red and green peppers, cut into large cubes
* 1/2 head cauliflower, sliced 1 1/2 in. florets
* 1 sweet potato, cut into 1 1/2 in. cubes
* 1 acorn squash, peeled and cut into 1 1/2 in cubes
* 4 parsnips, peeled and cut lengthwise
* 4 carrots, peeled and cut lengthwise
* 1 head of garlic, peeled and separated into cloves
* 1 large red onion, cut into eighths
* 1 tsp. EACH salt and pepper
* 1 Tbsp. dried basil
* 1/3 c. maple syrup
* 1 EACH red and green peppers, cut into large cubes
* 1/2 head cauliflower, sliced 1 1/2 in. florets
* 1 sweet potato, cut into 1 1/2 in. cubes
* 1 acorn squash, peeled and cut into 1 1/2 in cubes
* 4 parsnips, peeled and cut lengthwise
* 4 carrots, peeled and cut lengthwise
* 1 head of garlic, peeled and separated into cloves
* 1 large red onion, cut into eighths
* 1 tsp. EACH salt and pepper
* 1 Tbsp. dried basil
What to do:
1. Preheat oven to 425°F.
2. In a large bowl, mix together canola oil, maple syrup, peppers, cauliflower, sweet potatoes, squash, parsnips, carrots, garlic, red onion, salt, pepper and basil. Place mixture on a baking pan lined with parchment paper.
3. Bake for 40-45 min., stirring occasionally until vegetables are tender.
2. In a large bowl, mix together canola oil, maple syrup, peppers, cauliflower, sweet potatoes, squash, parsnips, carrots, garlic, red onion, salt, pepper and basil. Place mixture on a baking pan lined with parchment paper.
3. Bake for 40-45 min., stirring occasionally until vegetables are tender.
Nutritional information:
Calories: 190; Total Fat: 8g; Saturated Fat: 1g; Cholesterol: 0mg; Total Carbs: 28g; Fiber: 6g; Protein: 3g; Sodium: 280mg;