Maple Roast Vegetables
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.
Servings: 4
Calories: 120kcal
Ingredients
- 7 carrots, peeled, sliced in half lengthwise, then cut into 2-inch pieces
- 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 or a combination of the two)
- 1 yellow onion, cut into wedges
- 2 tablespoons oil
- 1 tablespoon kosher or sea salt
- 2 tablespoons maple syrup
Instructions
- Preheat oven to 425°F.
- Place all the vegetables on a large baking sheet. Drizzle with olive oil and toss to coat all the vegetables and sprinkle with salt. Alternatively at this point you can place the vegetables in a large zipper bag and refrigerate overnight.
- Roast for 45-50 minutes, stirring halfway through, or until tender and golden.
- Remove the vegetables from the oven, drizzle with maple syrup and roast an additional 5 minutes or until caramelized and golden.
- Serve with additional salt to taste.
Video
Notes
- To Peel or Not Peel: Butternut squash you need to peel, but if you select other options as well like delicata or acorn, they actually don't need to be peeled! The skin will add a lot of fiber.
- Make it Easy: You can often find already peeled and cubed butternut squash in the produce section to help you save time.
- Make it Ahead: I'm all about saving time, especially when you are making a bunch of dishes all at once. You can chop and add the oil to the veggies the night before and pop in the fridge in an airtight container or bag.
Nutrition
Calories: 120kcal | Carbohydrates: 25g | Protein: 2g | Fat: 2g | Sodium: 1240mg | Fiber: 5g | Sugar: 12g