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Sage Maple Roasted Vegetables Recipe
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from
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Course:
Kid Friendly Side Dishes
Cuisine:
Native American
Prep Time:
10
minutes
minutes
Cook Time:
37
minutes
minutes
Total Time:
47
minutes
minutes
Servings:
4
Servings
Calories:
140
kcal
Author:
Jenni
Equipment
Maple Vinegar Naturally Fermented
Ingredients
1
turnip
1
shallot
1
acorn squash
1
cup
sliced mushrooms
1
sweet potato
1
TBSP
sunflower oil
2
teaspoons
dried sage
2
TBSP
maple syrup
2
TBSP
maple vinegar
1
teaspoon
whole grain mustard
Instructions
Preheat oven to 425 F.
Peel and dice the turnip, squash, mushrooms, and sweet potato into 1" pieces.
Mince the shallot.
Toss the turnip, shallots, squash and sweet potatoes with the sunflower oil and dried sage. Spread evenly on a rimmed baking sheet.
Roast in the oven for 20 minutes.
In a small bowl, whisk together the maple syrup, maple vinegar, and mustard.
Add the mushrooms to the baking sheet and drizzle with teh dressing. Toss with a spatula and evenly spread out again.
Roast an additional 7 minutes.
Notes
Substitutions:
Olive Oil can be substituted for the Sunflower Oil.
A good quality Balsamic Vinegar can be substituted for the Maple Vinegar.
Nutrition
Serving:
1
g
|
Calories:
140
kcal
|
Carbohydrates:
26
g
|
Protein:
3
g
|
Fat:
4
g
|
Polyunsaturated Fat:
3
g
|
Sodium:
35
mg
|
Fiber:
5
g
|
Sugar:
11
g