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Maple Sage Roasted Vegetables

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.

Nutrition Facts

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Serving size