Maple Roasted Vegetables

This recipe is by far my favourite vegetable side dish, and is always a hit with company especially kids! For this recipe I kept it simple, local, and seasonal with the vegetables I chose which were sweet potato and brussels sprouts. Not a fan of brussels sprouts? I dare you to give this recipe a try they will win you over! Cauliflower is another vegetable I often use with this particular combination I just didn’t have any on hand at the time.

Other vegetables that can be used for this dish:
- Cauliflower
- SQUASH! Acorn, butternut, buttercup, whatever you’d like
- Parsnips
- Zucchini
- Broccoli
- Green Beans
- Asparagus
- Potatoes of any kind
- Turnip
- Onions
Note: Keep it simple, I’d use a combination of 3 vegetables max for this dish.

Ingredients
- 4-5 cups of assorted vegetables of your choice
- 4-6 garlic cloves
- 1/4 cup olive oil
- 1/3 cup local maple syrup
- REAL Sea Salt and pepper to taste

Warm the olive oil and garlic on the stove for about 20 mins on low heat, once that’s started preheat oven to 400F.

Toss veggies in a large bowl, with garlic olive oil, maple syrup and generously salt and pepper to taste.

Place veggies on baking sheet in a single layer (if you discover your veggies won’t fit on one baking sheet, pull out a second baking sheet, and prep it the same way you did the first).

Place baking sheet(s) in the oven and roast for 40 minutes. Check veggies 1/2 way through and see if they are browning and need to be turned. If they look dry, add a little water to the pan so they stay nice and moist. Check again in another 10 minutes and cook until fork tender and golden brown. Remove from the oven and serve immediately!

End result….