Name: Maple Roast Vegetables
Cook time: 10 minutes
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

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Maple Roast VegetablesCatherine McCord

Cooks' Note

This recipe was originally published on Weelicious as "Maple Roast Vegetables".

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

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.