YIELD: 9 (2/3 cup) servings
1 pound sweet potatoes, peeled and cut in 3/4-inch cubes
1 pound baby carrots, halved
1 1/4 pounds acorn squash (or other winter squash), peeled, seeded and cut in 3/4-inch cubes
1/2 pound beets peeled and cut in 3/4-inch cubes
1 medium red or yellow onion, peeled and cut in 1/2-inch wedges
1 tablespoon olive oil
1 1/2 teaspoons minced garlic (3 cloves; optional)
1 teaspoon dried rosemary (optional)
3/4 teaspoon salt (or to taste)
Dash pepper (optional)
Maple Syrup Drizzle (added after roasting):
2 tablespoons maple syrup
Preheat the oven to 450 degrees.
In a large, shallow roasting pan, combine the vegetables.
Drizzle the olive oil over the vegetables.
Sprinkle with any of the optional seasonings desired.
Stir gently until the vegetables are evenly coated with the oil and seasonings, then spread the vegetables into a shallow layer.
If necessary, use two pans.
Position the pan(s) in the center of the oven and roast the vegetables for 20 to 25 minutes.
Briefly remove the pan(s), stir and respread the vegetables evenly, if using two pans, exchange their positions for more even roasting, then continue roasting for 20 to 25 minutes.
When done, the vegetables should be tender and caramelized (browned) in spots.
Drizzle the roasted vegetables with maple syrup, then stir gently until the vegetables are evenly coated.
Source: Recipe is copyrighted from Amazing Meals I and II by LuAnn Bermeo and also appears in recipe handouts shared at CHIP lifestyle seminars in our location where I have prepared the food samples for many, many people going through the program; posted on KRT by the author of Amazing Meals, LuAnn Bermeo. For information, please email firstname.lastname@example.org with Amazing Meals Cookbooks in the subject line.