Maple roasted autumn vegetables

Another really good dish! I needed some tweaking of the recipe. Maybe my vegetables were really big, so there wasn’t enough of the sauce for me. I had to add more salt and maple syrup. Brad added more salt, pepper, and maple syrup. I also had to roast the veggies for nearly an hour more than it said in the recipe. But with those tweaks, the basic idea of the recipe was really good! It makes a LOT– I made two 9×13 casserole dishes of the stuff!

Here is where I got the recipe basics from: . Below is a picture of the veggies, and below that is the recipe. The picture looks like a bunch of various shades of orange and white veggies with browned edges and a tan colored sauce.

1/4 c melted coconut oil

1/4 c maple syrup (next time I’d add 1/2 to 3/4 c or even more)

1 tsp salt (next time I’d try 1 1/2 tsp to 2 tsp)

1/2 tsp pepper (next time I’d try 1 tsp)

1 small butternut squash, peeled, seeded, and cubed

2 medium turnips, cubed

2 parsnips, cut into rounds

1 sweet potato, cubed

1 rutabaga, peeled and cubed

2 carrots, cut in rounds

Preheat oven to 350 F and line two 9×13 casserole dishes or one large roasting pan with foil.

Mix veggies in a very large bowl. Pour oil, maple syrup, salt, and pepper over top and mix.

Put in baking dishes and bake for at least an hour, I recommend more like an hour an a half. The recipe calls for 30 minutes, but that definitely isn’t enough time.

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