Ingredients
-
7 carrots, peeled, sliced lengthwise, then cut into 2-inch pieces
-
2 red bell peppers, cut into large chunks
-
1 delicata squash (unpeeled), split lengthwise, seeds removed, and cut into half-moons
(You may substitute peeled butternut squash or use a combination.) -
1 yellow onion, cut into wedges
-
2 tablespoons oil (olive oil recommended)
-
1 tablespoon kosher or sea salt
-
2 tablespoons maple syrup
(Double or triple ingredients as needed.)
Instructions
-
Preheat Oven
Preheat oven to 425°F (220°C). -
Prepare Vegetables
Place all vegetables on a large baking sheet. Drizzle with oil and toss until evenly coated. Sprinkle with salt.Optional: Transfer vegetables to a large zipper bag and refrigerate overnight for advance prep.
-
Roast
Roast for 45–50 minutes, stirring halfway through, until vegetables are tender and golden. -
Add Maple Syrup
Remove from oven, drizzle maple syrup evenly over vegetables, then return to oven. -
Caramelize
Roast an additional 5 minutes, or until caramelized and lightly browned. -
Serve
Taste and add additional salt if needed before serving.
Notes
-
To Peel or Not to Peel
Butternut squash must be peeled, but delicata or acorn squash skins are edible and add fiber and texture. -
Time Saver
Pre-peeled and cubed butternut squash is often available in produce sections. -
Make Ahead Option
Chop vegetables and toss with oil the night before. Store in an airtight container in the refrigerator until ready to roast.
