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Maple roasted vegetables

Delectable, healthy and so simple, this recipe lifts vegetables to a new level.

Courtesy of the Heart and Stroke Foundation

INGREDIENTS

1/4 cup (50 mL) canola oil

1/4 cup (50 mL) maple syrup

1 each red and green peppers, cut into large cubes

1/2 head cauliflower, sliced 1½ inch (4 cm) florets

1 sweet potato, cut into 1½ inch (4 cm) cubes

1 acorn squash, peeled and cut into 1½ 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 (5 mL) pepper

1 tbsp (15 mL) dried basil

DIRECTIONS

1. Preheat oven to 425 ˚F (220 ˚C).
2. In a large bowl, mix together canola oil, maple syrup, peppers, cauliflower, sweet potatoes, squash, parsnips, carrots, garlic, red onion, pepper and basil. Place mixture on a baking pan lined with parchment paper.
3. Bake for 40-45 minutes, stirring occasionally until vegetables are tender.

NUTRITIONAL INFO
Per serving (1 of 10)

1. Preheat oven to 425 ˚F (220 ˚C).
2. In a large bowl, mix together canola oil, maple syrup, peppers, cauliflower, sweet potatoes, squash, parsnips, carrots, garlic, red onion, pepper and basil. Place mixture on a baking pan lined with parchment paper.
3. Bake for 40-45 minutes, stirring occasionally until vegetables are tender.