Roasted Root Vegetables with Maple Balsamic Dressing

Ready in 1 hour

...parsnips, potatoes, red onions, and beets.

Top-ranked recipe named "Roasted Root Vegetables with Maple Balsamic Dressing"

100% would make again


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2 lb sweet potatoes; peeled and cut into rounds, 1/2" thick
2 slices on the diagonal
1 lb squash; peeled and cut into 2" wedges
2 sweet orange peppers; seeded and cut into thick strips
2 tablespoons vegetable oil
Maple Balsamic Dressing
2 tablespoons balsamic vinegar
2 tablespoons red-wine vinegar
2 tablespoons brown sugar
2 tablespoons maple syrup
2 tablespoons thyme; fresh, chopped
1/2 teaspoon salt
1/4 teaspoon pepper
2 tablespoons parsely; fresh, chopped

Original recipe makes 8 Servings



1. In a large bowl, combine sweet potatoes, carrots, squash, and peppers. Toss with oil.

2. Spread vegetables on one or two large parchment-lined baking sheets. Roast in a pre-heated 375F oven for 45 to 60 minutes, or until browned. Stir once or twice during cooking

3. To prepare dressing, combine vinegars, brown sugar, maple syrup, thyme, salt and pepper in a small bowl.

4. Toss hot roasted vegetables with dressing. Sprinkle with parsley.


Added on
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Calories Per Serving: 58 Get detailed nutrition information, including line-by-line nutrition insights?  Try BigOven Pro for Free for 14 days!

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