Roasted Vegetables, sample recipe from Vegan for the Holidays: Author Zel Allen says,
"Butternut is a delicious squash on its own, but interwoven with carrots, beets, fresh cranberries, and a little kitchen magic, it becomes an extraordinary fusion of rich flavors and flaming colors."
Whatever you want to call it, this roasted vegetable recipe is totally scrumptious and your kids won't believe its veggies!
Total prep & cook time: 60 min
Nutrition Data, 197g Serving: 188 cal, 42g carb, 3g fat, 652mg sodium, 4g fiber, 3g protein, 27g Sugars. Low Saturated Fat, very low cholesterol. Good source Vit. A, Vit. C, Manganese. Estimated glycemic load 19
To make sure that the beets and carrots cook in the same time as the squash: Slice the beets in 1/2 inch or less dice, and the carrots 1/4 inch thick or less. If the carrots are large, cut them in half lengthwise before slicing.
If you have a slow oven (the actual cooking temp is lower than the setting), it could be wise to crank up the oven temp to 400 degrees F. Or just roast the veggies longer.
I couldn't find fresh cranberries when I made this recipe, so I added frozen cranberries in the last 5 minutes of roasting. That worked. I also used 2 Tbsp agave syrup instead of 1/4 cup maple syrup for the glaze. That worked too.
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