Maple Roasted Vegetables
Salty and sweet, these colorful maple roasted winter vegetables are a healthy, delicious side dish for Thanksgiving celebrations. “I first started making this simple dish for Thanksgiving years ago,” says Catherine McCord—a model turned The Food Network judge, cookbook author and founder of the food blog Weelicious and meal delivery service One Potato. “But it’s so addictive and easy to prepare that I started making it all the time.”
- 7 carrots, peeled, sliced in half lengthwise, then cut into 2-inch pieces
- 2 red bell peppers, cut into large chunks
- 1 delicata squash, unpeeled, split lengthwise, seeds removed and cut into half moons (you could also use peeled butternut squash)
- 1 yellow onion, cut into wedges
- 2 tablespoon oil
- 1 tablespoon kosher or sea salt
- 2 tablespoon maple syrup
- Preheat oven to 425 degrees.
- Place all the vegetables on a large baking sheet. Drizzle with olive oil and toss to coat all the vegetables and sprinkle with salt. Alternatively at this point you can place the vegetables in a large zipper bag and refrigerate overnight.
- Roast for 50 minutes, stirring halfway through, or until tender and golden.
- Remove the vegetables from the oven, drizzle with maple syrup and roast an additional 5 minutes or until caramelized and golden.
- Serve with additional salt.
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