Maple Roast VegetablesCatherine McCord
Recipe information
Total Time
60 minutes
Yield
Serves 6
Ingredients
7
carrots, peeled, sliced in half lengthwise, then cut into 2-inch pieces
2
red bell peppers, cut into large chunks
1
delicata squash, unpeeled, split lengthwise, seeds removed and cut into half moons (you could also use peeled butternut squash)
1
yellow onion, cut into wedges
2
tablespoons maple syrup
2
teaspoons oil
1
tablespoon kosher or sea salt
Need to make a substitution?
Preparation
Step 1
Preheat oven to 425 degrees.
Step 2
Place all the ingredients in a bowl and toss to coat the vegetables (at this point you can place the vegetables in a large zipper bag and refrigerate overnight).
Step 3
Pour the vegetables on to a foil lined sheet tray and roast for 50 minutes, stirring halfway through, or until tender and golden.
Step 4
Serve.