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Recipe by My Kosher Recipe Contest

Maple Balsamic Roasted Veggies

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Maple Balsamic Roasted Veggies
Parve Parve
Easy Easy
6 Servings
Allergens

No Allergens specified

1 Hour
Diets

No Diets specified

Submitted by Molly Hagler

 

Vegetables are so delicious, and their colors make them that more exciting to eat. I love how bright these vegetables are and flavors are subtle but delicious.

Ingredients

Vegetables

  • 1 beet, peeled and diced

  • 2 sweet potatoes, peeled and diced

  • 3 carrots, diced

  • 1 butternut squash, peeled and diced

  • 1 small red onion, sliced

Dressing

  • 1/3 cup olive oil

  • 1/4 cup maple syrup

  • 2 tbsp balsamic vinegar

  • 1 tsp kosher salt

  • 1 tsp dried rosemary

Directions

Prepare the Roasted Veggies

1.

Preheat oven to 425 degrees F. Place all the veggies on a parchment lined baking sheet.

2.

Place the olive oil, maple syrup, balsamic vinegar, salt and rosemary in a container with a lid. Shake until everything is well combined. 

3.

Drizzle the oil mixture over all the veggies, and mix the vegetables so everything is well covered. Roast at 425F for 45 minutes.

Recipe tags

beets butternut squash carrots easy side dishes molly hagler my kosher mykosher mykosher.com purple onions red onions roasted roasted vegetables roasted veggies sweet potatoes vegetable side dishes vegetables veggie side dishes veggies
Maple Balsamic Roasted Veggies

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