Maple Roasted Vegetables

Photo: Down to Earth Recipes
This simple preparation makes the rich flavors of root vegetables shine. Try this recipe with any combination of sweet potatoes, carrots, pumpkins, beets, turnips and more!
Yield
3-4 Servings
Vegan
Gluten-Free
Nut-Free
Appetizers and Sides
Quick & Easy
Ingredients
  • 3 cups chopped kabocha pumpkin
  • 2 cups chopped beets
  • 1 cup chopped carrots
  • ½ cup thinly sliced red onion
  • 3 Tablespoons olive oil, divided
  • Sea salt and pepper to taste
  • 1 Tablespoon apple cider vinegar
  • 1 Tablespoon maple syrup
  • 1 Tablespoon Dijon mustard
Instructions
  1. Preheat oven to 400°.
  2. Add all vegetables to a large bowl. Toss with 2 Tablespoons olive oil, salt, and pepper. Toss to coat.
  3. Pour vegetables into a 9 x 13 baking dish and bake for 30 minutes. Toss vegetables to turn, and bake 15 minutes more, or until veggies are fork-tender (this may be more or less depending on the type of vegetables chosen.
  4. In a small bowl, whisk together remaining 1 Tablespoon olive oil, vinegar, maple syrup and mustard. Set aside.
  5. Immediately after removing vegetables from the oven, pour dressing and stir quickly to coat. Dressing with thicken and coat the veggies. Let stand at least 10 minutes before serving.
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