Just chop and peel your favorite root vegetables, then pop them in the oven for this no-fuss side dish. Maple syrup adds a touch of sweetness that makes the dish kid-friendly, too.
January 26, 2011
lb baby-cut carrots
red, orange or yellow bell peppers, cut into 1-inch chunks
large onion, cut into wedges
lb yams or sweet potatoes, peeled and cut into 1-inch chucks
lb delicata squash, peeled, cut in half lengthwise and cut into 1-inch slices
cup maple syrup
tablespoons olive oil
tablespoon kosher or sea salt
Heat oven to 400°F. Spray two 15x10x1-inch pans with cooking spray.
In large bowl, toss all ingredients. Spread evenly into pans.
Roast uncovered for 1 hour until vegetables are tender and golden.
- Use a potato peeler to peel yam and squash - peel away from yourself.
- Baking sheets should have sides.
- If unable to locate a delicate squash, another firm squash could be substituted such as butternut or acorn.
NUTRITION INFORMATION PER SERVING
Serving Size: 1 Serving
- Calories from Fat
% Daily Value
- Total Fat
- (Saturated Fat
- Trans Fat
- Total Carbohydrate
- (Dietary Fiber
% Daily Value*:
- Vitamin A
- Vitamin C
Exchanges:0 Starch; 0 Fruit; 1 1/2 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 2 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 1 Fat;
*Percent Daily Values are based on a 2,000 calorie diet.