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Maple Roasted Root Vegetables
Servings: x4
Preparation Time: 10 minutes
Cooking Time: 25 minutes
Cuisine Type: North American
Freezable: Yes
Ingredients:
  • 1/8 tsp cooking oil spray
  • 1 lb butternut squash, peeled, seeded, cubed
  • 4 potatoes, small red (baby), quartered
  • 8 oz turnip, cubed (~1 3/4 cups)
  • 4 carrot, peeled, halved lenghtwise and cut into pieces (~2 cups)
  • 4 parsnips, peeled, halved lenghtwise and cut into pieces (~6 cup, chopped)
  • 1 tbsp olive oil
  • 2 tsp thyme, dried
  • 1/4 tsp salt, sea
  • 1/4 tsp pepper, black freshly ground
  • 1 tbsp vinegar, balsamic
  • 2 tbsp parsley, fresh italian / flat leaf, chopped
  • 2 leaf sage, fresh, chopped
  • 2 cloves garlic, minced
  • 2 tbsp maple syrup
Instructions:
  1. Prep
    1. Preheat the oven to 450F.
    2. Coat a large baking sheet with cooking spray.
    3. Place all the vegetables in a large bowl and toss with the olive oil, thyme, salt and pepper.
    4. Spread the vegetables onto the baking sheet.
    5. Mix together the vinegar, parsley, sage and garlic.
  2. Cooking
    1. Roast the vegetable for 15 minutes.
    2. Toss vegetables with the maple syrup and return to the oven for 10 minutes.
    3. Remove from the oven and toss with the vinegar mixture.
Nutritional Facts
Nutrient (per serving)% DV
Calories 26213%
Total Fat 4g7%
    Saturated Fat 1g3%
    Trans Fat 0g--
Cholesterol 0mg0%
Sodium 247mg10%
Total Carbohydrate 56g19%
    Dietary Fiber 11g44%
    Sugars 18g--
Protein 5g9%
Vitamin A 19644iu393%
Vitamin C 68mg114%
Calcium 171mg17%
Iron 4mg20%