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Maple roasted vegetables

Delectable, healthy and so simple, this recipe lifts vegetables to a new level
Recipe and photo provided by CanolaInfo.org
Roasted red pepper, squash, sweet potato, carrot and cauliflower in a casserole dish
10 servings / 55 min

Prep 10 min / Cook 45 min

Ingredients
  • 1/4 cup (50 mL) canola oil
  • 1/4 cup (50 mL) maple syrup
  • 1 each red and green peppers, cut into large cubes
  • 1/2 head cauliflower, sliced 1½ inch (4 cm) florets
  • 1 sweet potato, cut into 1½ inch (4 cm) cubes
  • 1 acorn squash, peeled and cut into 1½ inch (4 cm) cubes
  • 4 parsnips, peeled and cut lengthwise
  • 4 carrots, peeled and cut lengthwise
  • 1 head of garlic, peeled and separated into cloves
  • 1 large red onion, cut into eighths
  • 1 tsp (5 mL) pepper
  • 1 tbsp (15 mL) dried basil
Directions
  1. Preheat oven to 425 ˚F (220 ˚C).
  2. In a large bowl, mix together canola oil, maple syrup, peppers, cauliflower, sweet potatoes, squash, parsnips, carrots, garlic, red onion, pepper and basil. Place mixture on a baking pan lined with parchment paper.
  3. Bake for 40-45 minutes, stirring occasionally until vegetables are tender.
Nutritional info per serving (1 of 10)
  • Calories 160
  • Protein 2 g
  • Total fat 6 g
    Saturated fat 0 g
    Trans fat 0 g
    Cholesterol 0 mg
  • Carbohydrates 26 g
    Fibre 5 g
    Sugars 12 g
    Added sugars 4 g
  • Sodium 40 mg
  • Potassium 600 mg