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.