|
Get back to your roots but don't boil them, roast
them instead. The roasting caramelizes them, releasing their natural sweetness to be
enjoyed with any main dish. |
| 1/3 cup |
(75 mL) |
canola oil |
| 1/3 cup |
(75 mL) |
Manitoba maple syrup |
| 1/3 cup |
(75 mL) |
Maple Leaf Distillers Maple Liquor |
| 2 ½ cups |
(750 mL) |
red potatoes, cut into wedges |
| 2 cups |
(500 mL) |
acorn squash, peeled, cut into cubes |
| 1 cup |
(250 mL) |
rutabaga, peeled, cut into cubes |
| 4 |
(4) |
parsnips, peeled, cut lengthwise |
| 4 |
(4) |
carrots, peeled, cut lengthwise |
| 1 |
(1) |
head garlic, separated into cloves, peeled |
| 1 |
(1) |
large red onion, cut into eighths |
| 1 tsp |
(5 mL) |
salt and pepper |
| 1 tbsp |
(15 mL) |
dried basil |
|
Mix together all ingredients. Place mixture on
roasting pan with parchment paper for easy clean up. Bake at 425°C (220°C) for 40-45
minutes or until tested done. Turn vegetables occasionally.
Makes 8 servings
Manitoba Canola Growers Association
www.canola-council.org
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