Maple Sage Roasted Vegetables

This recipe is inspired by the book “The Sioux Chef’s Indigenous Kitchen” by Sean Sherman. We have made adjustments using our favorite SweetGrass Trading Co. products.

Roasting vegetables draws out their moisture, condensing and intensifying flavors and making textures thicker and heartier. Feel free to use whatever vegetables are in season. Autumn squash, timpsula and sweet potatoes are a good choice. Garnish with toasted nuts,serve over wild rice, or on a bed of greens. Serves 4 to 6.

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Passamaquoddy-Maple Syrup
 1 small winter squash, peeled, seeded and cut into 1/2-inch chunks
 ½ lb sunchokes, cut into 1/2-inch chunks
 1 medium sweet potato, cut into 1/2-inch chunks
 ½ lb turnips, cut into 1/2-inch chunks
 2 tbsp Seka Hills Extra Virgin Olive Oil
 2 tbsp Wozupi or Passamaquoddy Maple maple syrup
 2 tbsp maple vinegar
 1 tsp whole grain mustard
1

Preheat oven to 425°F. Toss the vegetables in oil to generously coat. Spread on a baking sheet so they’re not touching and sprinkle with Sakari Botanicals salt and fresh sage. Roast, shaking the pan often, until vegetables are tender and begin to brown, about 30-40 minutes.

In a small bowl, mix maple syrup, maple vinegar and mustard. Brush over the roasted vegetables. Return to the oven to roast another 7-10 minutes. Remove and serve warm.

Category

Ingredients

 1 small winter squash, peeled, seeded and cut into 1/2-inch chunks
 ½ lb sunchokes, cut into 1/2-inch chunks
 1 medium sweet potato, cut into 1/2-inch chunks
 ½ lb turnips, cut into 1/2-inch chunks
 2 tbsp Seka Hills Extra Virgin Olive Oil
 2 tbsp Wozupi or Passamaquoddy Maple maple syrup
 2 tbsp maple vinegar
 1 tsp whole grain mustard

Directions

1

Preheat oven to 425°F. Toss the vegetables in oil to generously coat. Spread on a baking sheet so they’re not touching and sprinkle with Sakari Botanicals salt and fresh sage. Roast, shaking the pan often, until vegetables are tender and begin to brown, about 30-40 minutes.

In a small bowl, mix maple syrup, maple vinegar and mustard. Brush over the roasted vegetables. Return to the oven to roast another 7-10 minutes. Remove and serve warm.

Notes

Maple Sage Roasted Vegetables
IngredientsDirections