• 10 lbs prepared orange veggies or roots* (Approximate - see suggestions)
  • ½ cup maple syrup
  • 1 cup olive oil
  • Sea salt, to taste
  • pepper to taste
  • herbs seasonings to taste
  1. Preheat the oven to 450 degrees. Line a sheet pan with parchment paper.
  2. Peel the veggies, and cut into bite-sized pieces. Whisk together the maple syrup and olive oil. Coat the veggies with the mixture, and season with salt, pepper, and seasonings. Spread veggies out on pan and roast the vegetables until they are tender, about 35 minutes. Stir and shake the pan every few minutes to cook veggies evenly.
Recipe Notes

Nutritional analysis per serving (approximate, varies with veggies): 166 calories, 2 grams protein, 30 grams carbohydrates, 5 grams fat, 53 mg. sodium, 4.5 grams fiber.

USDA School Lunch Guidelines: ½ cup veggies

Cheryl's notes: The maple syrup highlights the natural sugars of root vegetables. Vary the root vegetables to include beets and potatoes. Maple roasted orange veggies are an excellent way to utilize regional, seasonal ingredients, and provide over 200% of the RDA for Vitamin A, 41% for Vitamin C, and 19% for Vitamin K.

*Seasonal Ingredient Suggestions

MAY/JUNE: salad turnips

JULY/AUGUST: carrots, onions, summer squashes

SEPTEMBER/OCTOBER: celeriac, onions, carrots, parsnips, rutabagas, squash, pumpkin

NOVEMBER / DECEMBER: carrots, celeriac, onions, sweet potatoes, turnips, winter squash

JANUARY/APRIL: onions, roots, winter squash

Maine maple syrup is available all year.

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