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.
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.
Ingredients
Directions
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.