Maple Roasted Vegetables
Servings
10 Servings
Ingredients
- 1/3 cup canola oil 75 mL
- 1/3 cup maple syrup 75 mL
- 1 each red and green peppers cut into large cubes 1
- 1/2 head cauliflower sliced 1 1/2 inch (4 cm) florets 1/2
- 1 sweet potato cut into 1 1/2 inch (4 cm) cubes 1
- 1 acorn squash peeled and cut into 1 1/2 inch (4 cm) cubes 1
- 4 parsnips peeled and cut lengthwise 4
- 4 carrots peeled and cut lengthwise 4
- 1 head of garlic peeled and separated into cloves 1
- 1 large red onion cut into eighths 1
Instructions
Preparation
- 1 Preheat oven to 425F (220C).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.3 Place mixture on a baking pan lined with parchment paper.4 Bake for 40-45 minutes, stirring occasionally until vegetables are tender.
- Source: canolainfo.org
Of course these are best fresh, but it will work to make them ahead and then reheat at a similar temperature just before serving. Changes it a bit but to be honest leftovers even taste good cold out of the fridge the next day, so I am sure everyone will love.
Yes, this recipe can be adapted to your tastes.
Can I make this recipe ahead of time? I’d like to make this for a Passover seder but there’s no way to cook these and put them on the table right away.
I cannot eat peppers. Can I substitute tomatoes (sliced or cubed) and celery?
Sounds fabulous!