Simple No-Oil Maple Roasted Root Vegetables

The beauty of roasting vegetables is that you can combine whatever you have on hand and the end result will be a dish full of earthy flavor, a subtle sweetness and a beautiful golden color from the caramelization in the final minutes of roasting. These Roasted Root Vegetables will be everyone’s favorite at your upcoming holiday dinners.

Ingredients

8 cups chopped root vegetables, chopped in similar size 1” pieces; any combination you prefer - (sweet potato, squash, rutabaga, parsnip, kohlrabi, yukon potatoes, red potatoes, red or golden beets) Keep in mind some vegetables roast better together than others due to similar texture and density and therefore the same cooking time. If you choose to use red beets, keep in mind their red color will bleed into the other vegetables, if you would like to avoid the bleeding I suggest using golden beets.

1 onion, chopped

3 garlic cloves, minced

1/4 cup soy sauce, tamari or coconut aminos

1/4 cup water

1 tsp Herbs de Provence

1 tsp Dijon mustard

2 Tbsp maple syrup

Instructions

1. Preheat oven to 425 degrees fahrenheit.

2. Place all chopped vegetables into a large Dutch oven or casserole pan that has a fitted lid.

3. Mix together remaining ingredients and pour over chopped vegetables and give it a good stir to coat the vegetables. Cover and place in preheated oven and roast for 40 minutes. Remove lid and stir, roast an additional 10 minutes with the lid removed to brown up and caramelize the vegetables.

Note: You can get creative with this recipe by adding additional veggies such as sliced brussels sprouts, green beans or mushrooms.