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Maple Roasted Vegetables

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Maple Roasted Vegetables
  • Prep 20 min
  • Total 1 hr 20 min
  • Servings 12
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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.
Updated Jan 26, 2011

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 chunks
  • 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

Steps

  • 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.

Tips from the Betty Crocker Kitchens

  • tip 1
    - 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

180 Calories, 4g Total Fat, 3g Protein, 33g Total Carbohydrate, 18g Sugars

Nutrition Facts

Serving Size: 1 Serving
Calories
180
Calories from Fat
35
Total Fat
4g
6%
Saturated Fat
1/2g
3%
Trans Fat
0g
Cholesterol
0mg
0%
Sodium
660mg
28%
Potassium
800mg
23%
Total Carbohydrate
33g
11%
Dietary Fiber
5g
22%
Sugars
18g
Protein
3g
% Daily Value*:
Vitamin A
490%
490%
Vitamin C
45%
45%
Calcium
8%
8%
Iron
6%
6%
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;
Carbohydrate Choice
2
*Percent Daily Values are based on a 2,000 calorie diet.
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