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Maple Roasted Fall Vegetables

One of our all-time fall favorites is this simple, maple-roasted veggie dish (the hardest part is cutting all the veggies).

Ingredients

8

Count

Ready In

PT15M PT40M

55

Mins

Difficulty

Easy


Step 1

Preheat the oven to 400 degrees F.

Step 1 -- Preheat the oven to 400 degrees F.

Step 2

Line two large baking sheets with parchment paper. Combine the vegetables and other ingredients in a large bowl, mixing well to ensure that all vegetables are equally coated with the maple syrup and seasoning (adjust amounts as necessary). Divide vegetables between the two baking sheets and roast for 30-45 minutes, stirring occasionally throughout and removing when they are golden brown.

Step 2 -- Line two large baking sheets with parchment paper. Combine the vegetables and other ingredients in a large bowl, mixing well to ensure that all vegetables are equally coated with the maple syrup and seasoning (adjust amounts as necessary). Divide vegetables between the two baking sheets and roast for 30-45 minutes, stirring occasionally throughout and removing when they are golden brown.

Step 3

Serve as a delicious side, over a salad, or have them with quinoa and chickpeas as a main dish.

Step 3 -- Serve as a delicious side, over a salad, or have them with quinoa and chickpeas as a main dish.

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Ingredients

  • 1 1/2 pounds brussel sprouts, trimmed and halved
  • 1 pound parsnips, cut into small chunks
  • 1 pound turnips, cut into small chunks
  • 2 medium/large sweet potatoes, cut into small chunks
  • 1/2 Cup maple syrup* (if you don’t want as much sugar, use 1/4 cup maple syrup and 1/4 cup water)
  • 1 TBSP rosemary
  • 1 TBSP salt
  • 1/2 TBSP pepper

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