PREP TIME: 20 mins | TOTAL TIME: 1 hour 20 mins| SERVINGS: 4-6
2 lb (1kg) sweet potatoes (about 4), peeled and cut into rounds 1/2 inch thick
2 lb (1kg) carrots, peeled and cut into 1/2 inch slices on the diagonal
1lb (500g) squash, peeled and cut into 2 inch wedges
4 parsnips, peeled and cut into 1/2 inch slices on the diagonal
1 sweet orange pepper, seeded, cut into thick strips
2 tbsp canola oil
Maple Balsamic Dressing
2 tbsp balsamic vinegar
2 tbsp red-wine vinegar
2 tbsp brown sugar
2 tbsp Fulton’s Organic Maple Syrup
2 tbsp chopped fresh thyme (or 1/2 tsp dried)
1/2 tsp salt
1/4 tsp pepper
2 tbsp chopped fresh parsley
In a large bowl, combine sweet potatoes, carrots, squash and orange pepper. Toss with oil.
Spread vegetables on one or two large parchment-lined baking sheets.
Roast in a preheated oven 375 F (190 C) oven for 45 to 60 minutes, or until browned. Stir once or twice during cooking.
To prepare dressing, combine vinegars, brown sugar, maple syrup, thyme, salt and pepper in small bowl.
Toss hot roasted vegetables with dressing. Sprinkle with parsley.