Maple Roasted Vegetables

Enjoy fresh grown garden vegetables! A great recipe to accompany those delicious fall dinners. Canola oil is the healthiest vegetable oil, It has no trans fats and lowest saturated fat level of any commonly used vegetable oil.

Ingredients:

• 1/3 cup canola oil (75 mL)
• 1/3 cup maple syrup (75 mL)
• 1 each red and green peppers, cut into large cubes
• 1/2 head cauliflower, sliced 1 1/2 inch (4 cm) florets
• 1 sweet potato, cut into 1 1/2 inch (4 cm) cubes
• 1 acorn squash, peeled and cut into 1 1/2 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 each salt and pepper (5 mL)
• 1 Tbsp dried basil (15 mL)

Instructions:

1. Preheat oven to 425F (220C).

2. In a large bowl, mix together canola oil, maple syrup, peppers, cauliflower, sweet potatoes, squash, parsnips, carrots, garlic, red onion, salt, 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.

Yield: 10 servings.

	Nutritional Analysis     Per Serving     Calories 190 cal Total Fat 8 g Saturated Fat 0.5 g Cholesterol 0 mg Sodium 280 mg Carbohydrates 28 g Fibre 6 g Protein 3 g

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