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Winning recipe for Community Compass' Best Recipe contest

Maple roast veggies

Submitted by Cynthia Wilcher
Arabian Temple #139
Serves 6


  • Seven peeled carrots sliced in half lengthwise then cut into two-inch pieces
  • Two red bell peppers cut into large chunks
  • One squash, unpeeled and split lengthwise with the seeds removed and cut into half moons (you could also use peeled butternut squash)
  • One yellow onion cut into wedges
  • Two tablespoons of maple syrup
  • Two teaspoons of oil
  • One tablespoon of kosher or sea salt

1. Preheat oven to 425 degrees

2. Place all of the ingredients in a bowl and toss to coat the vegetables (at this point you can place the vegetables in a large zipper bag and refrigerate overnight)

3. Pour the vegetables onto a foil-lined sheet tray and roast for 50 minutes, stirring halfway through, or until tender and golden

4. Serve

June 26, 2013

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