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
- Preheat oven to 425 ˚F (220 ˚C).
- 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.
- 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
