Recipe Level: Basic | Recipe Speed: Quick | Season: Spring | Type: Side - Veggie | Diet: Vegan - Vegetarian - GF - DF
From your basket:
· Butternut Squash, cubed
· Yellow Onions, sliced
· Carrots, cut to roughly the same size as squash cubes
· 2 tbsp Maple Syrup (more or less to taste)
From the pantry:
· Salt and Pepper
· Olive oil
This recipe is really simple and easy to scale up or down to create proper portions. You can make a bunch of veggies to feed the family/yourself for the week, or just cook up as much as you need for that day.
1. Preheat oven to 400˚F.
2. Prepare your vegetables.
3. Coat a baking sheet with olive oil. This will help your veggies not to stick, but also keep your maple from burning on the pan.
4. Place your vegetables in a bowl and add maple syrup. Stir, coating vegetables evenly. Add salt and pepper. Coating the vegetables directly instead of on the pan is another measure to prevent burning.
5. Place veggies on your oiled baking sheet.
6. Place pan in oven and bake for 20 minutes, flipping over veggies half way.
7. When your veggies are just about done, remove the pan from your oven and add a little more maple syrup, salt, and pepper.
8. Let warm in the oven about 5 minutes.