MAPLE ROAST VEGETABLES

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Maple Roast Vegetables image

Provided by Catherine McCord

Categories     Pepper     Side     Low Fat     Vegetarian     Kid-Friendly     Quick & Easy     Low Cal     High Fiber     Carrot     Squash     Healthy     Weelicious     Vegan     Pescatarian     Dairy Free     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     Kosher     Small Plates

Yield Serves 6

Number Of Ingredients 7

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

Steps:

  • Preheat oven to 425 degrees.
  • 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).
  • Pour the vegetables on to a foil lined sheet tray and roast for 50 minutes, stirring halfway through, or until tender and golden.
  • Serve.

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