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Maple Roasted Vegetables

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Maple Roasted Vegetables
  • Prep 20 min
  • Total 1 hr 20 min
  • Ingredients 8
  • Servings 12
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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

Directions

  • 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.

Expert Tips

  • 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 Information

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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