VEGETABLES
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ROASTED VEGGIES
Ingredients:
-¼ cup extra-virgin olive oil -6 tablespoons 100% pure maple syrup -4 teaspoons mustard -4 tablespoons dry white wine -2 teaspoons fresh thyme leaves, chopped -½ pound butternut squash, peeled and chopped into ½-inch pieces -2 carrots, chopped into ½-inch pieces1 red onion, peeled and cut -2 parsnips, peeled and chopped into ½-inch pieces -1 medium sweet potato, peeled and chopped into ½-inch pieces -12-15 medium-sized Brussels sprouts, halved -"FISH FACE" SALTOPIA Infused Sea salt Directions: Preheat oven to 400 degrees. Line 2 baking sheets with parchment paper. In a large bowl, whisk together the oil, syrup, mustard, wine and thyme. Make sure the maples syrup is well incorporated. Add all the vegetables and toss to coat. Spread evenly between the two pans in one layer and sprinkle well with "FISH FACE" sea salt to taste. Roast vegetables until tender and slightly caramelized, about 50 minutes, tossing after 30 minutes. You may need to rotate the pans if they are not side-by-side in the oven or if your oven has hot spots. |