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Maple-Sage Roasted Vegetables

 1 small winter squash, peeled, seeded, and cut into ½-inch chunks
 ½ lb sunchokes, cut into ½-inch chunks
 1 medium sweet potato, cut into ½-inch chunks
 ½ lb pound turnips, cut into ½-inch chunks
 2 tbsp sunflower oil
 1 pinch coarse salt
 2 tsp chopped sage
 2 tbsp maple syrup
 2 tbsp maple vinegar (may substitute with apple cider vinegar)
 1 tsp whole grain mustard
1

Preheat the oven to 425 degrees F. Toss the vegetables with enough oil to generously coat. Spread out on a baking sheet so that they are not touching, and sprinkle with a little coarse salt and fresh sage. Roast, shaking the pan often until the vegetables are tender and begin to brown, about 30 to 40 minutes.

2

In a small bowl, mix together the maple syrup, vinegar, and mustard and brush over the roasted vegetables. Return to the oven and roast another 7 to 10 minutes to glaze. Remove and serve warm.

Nutrition Facts

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