Maple Roast Veggies
Thanksgiving is next week and we’re already geared up for family, fun and some seriously good food! Over the next few days, I’ll be sharing holiday recipes that are perfect for a small family Thanksgiving meal (just in case
you aren’t having over every relative known to man!).
This roast veggies dish is a holiday favorite in my house and is great no matter if you are having twenty people over or just two. I first started making this simple dish for Thanksgiving years ago, but it’s so delicious and easy to make that I started making it all the time (most of the vegetables the dish calls for are available year-round). Roasting is one of the best techniques for getting the maximum amount of flavor out of vegetables. They become super tender, sweet on the inside and a bit caramelized on the outside.
Holidays or not, I usually double the recipe because they’re just as delicious (if not more so) the next day – -perfect for lunch or a quick, healthy snack. And, for anyone who has a child who is prone to say, “I hate vegetables,” just try making this dish and tell me if those words ever come out of their sweet little mouths again!
Maple Roast Veggies (Serves 6)
7 Carrots, peeled and cut into large chunks
2 Red Bell Peppers, cut into large chunks
1 Delicata Squash, unpeeled, split lengthwise, seeds removed and cut into half moons (you could also use peeled butternut squash)
1 Yellow Onion, cut into wedges
2 Tbsp Maple Syrup
2 Tsp Oil
1 Tbsp Kosher or Sea Salt
1. Preheat oven to 425 degrees.
2. Place all the ingredients in a bowl and toss to coat the vegetables (at this point you can place the vegetables in a large zipper bag and refrigerate overnight).
3. Pour the vegetables on to a foil lined sheet tray and roast for 50 minutes, stirring halfway through, or until tender and golden.
4. Serve.
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