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Roasted Root Vegetables With Maple Balsamic Dressing
1 Hr 15 Mins
Diet Restriction
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Secret Ingredients
  • 2 lbs sweet potatoes, peeled and cut 1/2 inch thick
  • 2 lbs carrots, peeled and cut in 1/2 slices on the diagonal
  • 1 lb butternut squash, peeled and cut in 2 inch wedges (or acorn squash)
  • 2 orange bell peppers, seeded and cut in thick slices
  • 2 tablespoons vegetable oil
  • 2 tablespoons balsamic vinegar
  • 2 tablespoons red wine vinegar
  • 2 tablespoons brown sugar
  • 2 tablespoons maple syrup
  • 2 tablespoons thyme, chopped or 1/2 teaspoon dried thyme
  • 1/2 teaspoon salt
  • 1/4 teaspoon pepper
  • 2 tablespoons parsley, chopped
  1. Combine the prepared vegetables in a large bowl and toss with oil. Spread onto a large non-stick rimmed baking sheet. Use parchment paper if you like, but I didn't find it necessary.
  2. Roast at 375 degrees for 45 to 60 minutes, stirring once or twice, until browned and tender.
  3. Combine the vinegars and remaining ingredients in a small bowl and toss with the hot, cooked vegetables. Sprinkle with parsley.
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