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Maple Roasted Vegetables


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Maple Roasted Vegetables


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Maple Roasted Vegetables


  • Ready Time : 0 min




  • 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
  • 1/2 head cauliflower, sliced 1 1/2 inch (4 cm) florets 1/2
  • 1 sweet potato, cut into 1 1/2 inch (4 cm) cubes 1
  • 1 acorn squash, peeled and cut into 1 1/2 inch (4 cm) cubes 1
  • 4 parsnips, peeled and cut lengthwise 4
  • 4 carrots, peeled and cut lengthwise 4
  • 1 head of garlic, peeled and separated into cloves 1
  • 1 large red onion, cut into eighths 1



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.
3 Place mixture on a baking pan lined with parchment paper.
4 Bake for 40-45 minutes, stirring occasionally until vegetables are tender.

Source: canolainfo.org

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5 Responses to Maple Roasted Vegetables

  1. avatar says: Maxala

    Sounds fabulous!

  2. avatar says: joan

    I cannot eat peppers. Can I substitute tomatoes (sliced or cubed) and celery?

  3. avatar says: Jackie

    Can I make this recipe ahead of time? I’d like to make this for a Passover seder but there’s no way to cook these and put them on the table right away.

    • Of course these are best fresh, but it will work to make them ahead and then reheat at a similar temperature just before serving. Changes it a bit but to be honest leftovers even taste good cold out of the fridge the next day, so I am sure everyone will love.

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