Maple Roasted Root Vegetables |
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Prep Time: 15 Minutes Cook Time: 30 Minutes |
Ready In: 45 Minutes Servings: 4 |
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Holidays are coming up fast and I am beginning to think about dishes that compliment the season but fit with my lifestyle. Found this in Cooking Light Annual and plan to roll it out for Thanksgiving. Ingredients:
1 1/2 cups slice carrots (1/2-inch) |
1 1/2 cups slice parsnips (1/2-inch) |
1 1/2 cups cubed peeled turnips (1/2-inch) |
1 1/2 cups cubed butternut squash (1/2-inch) |
4 teaspoons olive oil |
1/2 teaspoon sea salt |
1/4 teaspoon fresh ground black pepper |
cooking spray |
2 1/2 tablespoons maple syrup |
Directions:
1. Preheat oven to 450°.
2. Combine first 6 ingredients in a 13 x 9–inch baking dish coated with cooking spray, tossing well to coat.
3. Bake at 450° for 10 minutes. Stir in syrup.
4. Bake an additional 20 minutes or until tender and golden, stirring after 10 minutes.
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