MAPLE-BALSAMIC ROASTED VEGETABLES

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This side dish is SOOO yummy! The maple syrup and balsamic vinegar caramelize into a beautiful glaze over the veggies during roasting.

Maple-Balsamic Roasted Vegetables

Serves 6-8

Feel free to add or substitute your favorite vegetables- just stick to ones with similar roasting times like butternut squash, sweet potatoes, cabbage, cauliflower and beets. Chop everything roughly the same size for even cooking.

Ingredients

1 pound baby carrots, sliced in half lengthwise

1 pound Brussels sprouts, trim base and slice in half

1 medium onion, quarted

1 medium fennel bulb, halved and sliced into 1/2-inch slices

1 large head of garlic, separated into cloves, peeled

1/4 cup olive oil

1/4 cup maple syrup

1/4 cup balsamic vinegar

salt and pepper to taste

Directions

Preheat oven to 425 degrees.

In a large bowl, add carrots, Brussels sprouts, onion, fennel, and garlic.

Pour olive oil over all veggies and toss to combine.

Add maple syrup and balsamic vinegar and season to taste with salt and pepper. (You can always add more salt and pepper after roasting if needed.)

Line a large roasting pan with parchment paper and lightly grease with olive oil or use an olive oil spray. (You can skip the parchment paper if you don’t have it, but be sure to generously grease your roasting pan.)

Transfer veggies onto pan, into a single layer, for even roasting.

Roast veggies for 30 minutes. Give a little toss and roast for another 15 minutes, until vegetables are fork-tender and slightly charred.

*This can be served straight from the oven or stored 1 day in advance in the refrigerator and reheated when ready to serve. (I also think these are perfectly delicious served at room temperature- just make sure they don’t stay out of the refrigerator for more than 4 hours.