Maple Roasted Vegetables

Good Bite Says: "A classic fall side dish perfect for any holiday meal. The colors in this dish makes it especially festive."

Maple Roasted Vegetables

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 chucks

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

Heat oven to 400Â°F. Spray two 15x10x1-inch pans with cooking spray. In large bowl, toss all ingredients. Spread evenly into pans. Roast uncovered for 1 hour until vegetables are tender and golden.

6-8 servings

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Showing the Latest of 13 Comments

migidymike
2 yearss ago

this looks like the perfect autumn side dish. delish.

lnlorrien5
2 yearss ago

I would love to get a tour of their facilities! thanks for the recipe!

sampal45
2 yearss ago

Nice video, thanks for sharing goodbite! now let's eat! hahaha

Amelia
2 yearss ago

I suggest using the darker "Grade B" maple syrup for its more intense flavor in this dish.

Tea
2 yearss ago

I always use Vermont Grade B in cooking, when I can get it.

oceanbandit
2 yearss ago

It's my night to cook for the wifey tonight. I'm going to break out this recipe and see how she reacts!

gourmetgirl
2 yearss ago

Yum! This looks great. Love the idea of the maple syrup.

Epicure
2 yearss ago

Sweet!

Epicure
2 yearss ago

Literally!

jennchantal
2 yearss ago

That's a good tip to cut off the edges. I never do that - now I know why my food isn't always "done" in certain parts when the rest feels overcooked!

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