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Maple Roasted Vegetables

Name: Maple Roasted Vegetables
Prep time: 20 min
Total time: 1 h 20 min
Yield: 12
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

Prep 20 min
Total 1 hr 20 min
Ingredients 8
Servings 12

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.

- 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 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

*Percent Daily Values are based on a 2,000 calorie diet.

Maple Roasted Vegetables

Ingredients