Description
Sweet and savory roasted vegetables are easy to make. A simple side dish thats perfect for any meal.
Ingredients
Units
Scale
- 2 lbs (907 g) sweet potatoes
- 2 lbs (907 g) zucchinis
- 1 lbs (454 g) butternut squash
- 1/2 lb onion
- 1 tbsp (15 ml) maple syrup
- 3 cloves garlic
- 3 tbsp (45 ml) olive oil
- Kosher (coarse) salt
Instructions
- Preheat oven to 400°F (204°C). Line a baking sheet with parchment paper.
- Place all cut vegetables in a mixing bowl.
- In a small bowl, mix together maple syrup, olive oil, and minced garlic until evenly combined.
- Pour the maple mixture over the vegetables and stir until fully coated.
- Place vegetables on the prepared baking sheet and sprinkle with kosher salt.
- Bake for 35 minutes, or until tender when tested with a fork.
Notes
- For even roasting, cut all vegetables into similarly sized pieces.
- To enhance the maple flavor, use pure maple syrup rather than pancake syrup.
- Roasted vegetables can be stored in the refrigerator for up to 4 days; reheat gently in the oven or microwave.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Side Dish
- Method: Roasting
- Cuisine: American
Nutrition
- Serving Size: 1 cup
- Calories: 200
- Sugar: 10
- Sodium: 200
- Fat: 10
- Saturated Fat: 2
- Unsaturated Fat: 8
- Carbohydrates: 30
- Fiber: 5
- Protein: 3