Maple Roasted Vegetable Medley

Servings: 12 to 14

This maple roasted vegetable medley is the perfect combination of tender-crisp vegetables and
sweet maple syrup. Enjoy this medley as a side dish for your favorite vegetarian meal or enjoy it
as a main dish, served over steamed brown rice or quinoa.


  • 1 (2-pound) butternut squash, peeled and seeded
  • 1 pound Brussels sprouts, stems trimmed
  • 1 pound carrots, peeled
  • 1 pound turnips or parsnips, peeled
  • 1 pound beets, peeled
  • 2 medium heads broccoli, chopped
  • 1 small head cauliflower, chopped
  • ½ cup olive oil
  • Salt and pepper to taste
  • 1/3 to ½ cup maple syrup



  1. Preheat the oven to 425°F.
  2. Coarsely chop the vegetables and combine them in a large bowl.
  3. Toss with olive oil, salt and pepper until evenly coated then spread on a large rimmed baking sheet.
  4. Roast the vegetables for 30 minutes until they start to brown.
  5. Drizzle with maple syrup and toss to coat.
  6. Roast the vegetables for another 20 to 25 minutes until tender and browned.
  7. Spoon the vegetables into a bowl and serve hot.

Maple Roasted Vegetable Medley

Nutritional Information:

185 calories per serving, 8g fat, 28g carbs, 4g protein, 6g fiber.

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