Maple Roast Veggies

By devogirl

This roast veggies dish is a holiday favorite in my house and is great no matter if you are having twenty people over or just two. I first started making this simple dish for Thanksgiving years ago, but it’s so delicious and easy to make that I started making it all the time (most of the vegetables the dish calls for are available year-round). Roasting is one of the best techniques for getting the maximum amount of flavor out of vegetables. They become super tender, sweet on the inside and a bit caramelized on the outside.

Holidays or not, I usually double the recipe because they’re just as delicious (if not more so) the next day – -perfect for lunch or a quick, healthy snack. And, for anyone who has a child who is prone to say, “I hate vegetables,” just try making this dish and tell me if those words ever come out of their sweet little mouths again!

Ingredients

• 7 Carrots, peeled and cut into large chunks
• 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 Tbsp Maple Syrup
• 2 Tsp Oil
• 1 Tbsp Kosher or Sea Salt

Preparation

Step 1

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