ROASTED ROOT VEGETABLES WITH MAPLE BALSAMIC DRESSING

ROASTED ROOT VEGETABLES WITH MAPLE BALSAMIC DRESSING image

Yield servings

Number Of Ingredients 13

Ingredients

2 lbs sweet potatoes, peeled and cut 1/2" thick
2 lbs carrots, peeled and cut in 1/2" slices on the diagonal
1 lb butternut squash, peeled and cut in 2" wedges
2 orange bell peppers, seeded & cut in thick slices
2 tbsp vegetable oil
2 tbsp balsamic vinegar
2 tbsp red wine vinegar
2 tbsp brown sugar
2 tbsp maple syrup
2 tbsp thyme, chopped or 1/2 tsp dried
1/2 tsp salt
1/4 tsp pepper
Optional garnishes: 2 tbsp parsley, chopped; crubled goat cheese, chopped roasted pecans or walnuts

Steps:

Combine the prepared vegetables in a large bowl and toss with oil. Spread into a large nonstick rimmed baking sheet. Use parchment paper if you like, but I not necessary. Roast at 375 degrees for 45 to 60 min., stirring once or twice, until browned and tender. Combine the vinegars and remaining ingredients in a small bowl and toss with the hot, cooked vegetables. Or alternatively, drizzle part of the vinegar mixture over the vegetables in the last 10 minutes of roasting and drizzle the remainder when vegetables are out of the oven. Sprinkle with parsley

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