Maple Roasted Vegetables
INGRÉDIENTS
- 1/3 cup canola oil 75 mL
- 1/3 cup maple syrup 75 mL
- 1 each red and green peppers, cut into large cubes
- 1/2 head cauliflower, sliced 1 1/2 inch (4 cm) florets
- 1 sweet potato, cut into 1 1/2 inch (4 cm) cubes
- 1 acorn squash, peeled and cut into 1 1/2 inch (4 cm) cubes
- 4 parsnips, peeled and cut lengthwise
- 4 carrots, peeled and cut lengthwise
- 1 head of garlic, peeled and separated into cloves
- 1 large red onion, cut into eighths
- 1 tsp each salt and pepper 5 mL
- 1 Tbsp dried basil 15 mL
PRÉPARATION
- 1. Preheat oven to 425 ºF (220 ºC).
- 2. In a large bowl, mix together canola oil, maple syrup, peppers, cauliflower, sweet potatoes, squash, parsnips, carrots, garlic, red onion, salt, pepper and basil. Place mixture on a baking pan lined with parchment paper.
- 3. Bake for 40 to 45 minutes, stirring occasionally until vegetables are tender.
RENDEMENT
10 servings
PORTION
VALEUR NUTRITIVE
Per Serving
| Calories | 190 |
| Lipides | 8 g |
| Gras saturés | 0.5 g |
| Cholestérol | 0 mg |
| Glucides | 28 g |
| Fibres | 6 g |
| Protéines | 3 g |
| Sodium | 280 mg |
