Maple Roast Veggies - Easy Side Dish
Thanksgiving is around the corner and we're already geared up for family, fun and some seriously good food! Over the next few weeks, I'll be sharing holiday recipes that are perfect for a small family Thanksgiving meal (just in case you aren't having over every relative known to man!).
Ingredients
| Carrots | 7 , peeled, sliced in half lengthwise, then cut into 2 | |
| Red bell peppers | 2 , cut into large chunks | |
| Delicata squash/Butternut squash | 1 , npeeled, split lengthwise, seeds removed and cut into half moons | |
| Yellow onion | 1 , cut into wedges | |
| Maple syrup | 2 Tablespoon | |
| Oil | 2 Tablespoon | |
| Kosher salt | 1 Tablespoon |
Directions
GETTING READY:
Preheat oven to 425°F.
MAKING:
In a bowl, combine carrots, bell peppers, squash, onion, maple syrup, oil, salt and toss well to coat.
Transfer the vegetables on to lined baking sheet and pop into oven.
Roast for 50 minutes or until golden brown.
SERVING:
Serve and enjoy!
Recipe Summary
Nutrition Facts
Serving size
Calories 93Calories from Fat 36
% Daily Value*
Total Fat 4 g6.2%
Saturated Fat %
Trans Fat 0 g
Cholesterol
Sodium 750 mg31.25%
Total Carbohydrates 14 g4.7%
Dietary Fiber 3 g12%
Sugars 7 g
Protein 1 g2%
Vitamin A % Vitamin C %
Calcium % Iron %
*Based on a 2000 Calorie diet
