Roasted Winter Vegetables
These roasted winter vegetables add so much sweetness and beauty to your holiday table. They are a perfect side and so simple to make. A perfect pairing with our Blue Goose Roasted Stuffed Chicken
1 small acorn squash, cut in 1/4 inch rounds, seeds removed
2 small sweet potatoes, cut into 1/4 inch thick wedges
1 medium red onion, quartered
1 medium sweet onion quartered
1 medium yellow beet, quartered
1 medium red or candied beet, quartered
6 small heirloom carrots, peeled
2 whole garlic, tops sliced to expose garlic
1 tbsp. olive oil
2 tbsp. maple syrup
1 tsp. salt
1/2 tsp. fresh ground pepper
Preheat oven to 425 degrees and line a large baking sheet with parchment paper.
In a large bowl, toss all ingredients together.
Spread on baking sheet and bake in preheated oven for 35-40 minutes stirring occassionally until all vegetables have softened and caramelized.
SERVINGS 4 -6 | PREP & COOK TIME 1 hour.