Maple Roasted Vegetable Medley
Use any combination of vegetables you have on hand– chunks of squash, potato, carrot, parsnip, brussels sprouts, cauliflower, broccoli, etc.
6 c. autumn vegetables, cut into similar bite-sized pieces
3 Tbsp. butter
3 Tbsp. maple syrup
Salt and pepper to taste (or use cayenne pepper to make it spicy)
Preheat oven to 400°F. Line rimmed baking sheet with parchment paper.
Combine veggies in a bowl. Melt butter and mix with maple syrup, salt and pepper. Pour over vegetables and toss together.
Roast, single layer on prepared sheet, until tender, about 20-40 minutes, (will depend on the size of your pieces), stirring halfway through.
Variation: add a wee splash of red wine vinegar and a dash of nutmeg to the butter/maple syrup.
Recipe created or adapted by Liz Talley, Urban Graze
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