Maple Roasted Vegetables

Yield: 10 servings

Ingredients

• 1/3 cup canola oil 75 mL
• 1/3 cup maple syrup 75 mL
• 1 each red and green bell peppers, cut into large cubes
• 1/2 head cauliflower, sliced 1 1/2 inch (4 cm) florets
• 1 sweet potato, cut into 1 1/2 inch (4 cm) cubes
• 1 acorn squash, peeled and cut into 1 1/2 inch (4 cm) cubes
• 4 parsnips, peeled and cut lengthwise
• 4 carrots, peeled and cut lengthwise
• 1 head garlic, peeled and separated into cloves
• 1 large red onion, cut into eighths
• 1 teaspoon each salt and pepper 5 mL
• 1 tablespoon dried basil 15 mL

Instructions

1. Heat oven to 425 degrees F (220 degrees C).
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 to 45 minutes, stirring occasionally, until vegetables are tender.

Nutrition

Per serving: Calories 190 Total Fat 8g Saturated Fat 0.5g Cholesterol 0mg Carbohydrates 28g Fiber 6g Protein 3g Sodium 280mg

Attribution

Recipe and photo used with permission from: CanolaInfo