Maple Roasted Vegetables

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Blogger, Catherine McCord of weelicious.com shares a recipe. Maple syrup brings out the sweetness in an array of roasted autumn veggies.

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Prep Time 20 min
Total Time 1 hr 20 min
Servings 12

Ingredients

2: lb baby-cut carrots

2: red, orange or yellow bell peppers, cut into 1-inch chunks

1: large onion, cut into wedges

2: lb yams or sweet potatoes, peeled and cut into 1-inch chucks

2: lb delicata squash, peeled, cut in half lengthwise and cut into 1-inch slices

1/2: cup maple syrup

3: tablespoons olive oil

1: tablespoon kosher or sea salt

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Directions

1 Heat oven to 400°F. Spray two 15x10x1-inch pans with cooking spray.
2 In large bowl, toss all ingredients. Spread evenly into pans.
3 Roast uncovered for 1 hour until vegetables are tender and golden.

EXPERT TIPS

Expert Tips

- 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.

Got questions? Our experts have the answers. Ask Betty now.