Maple Roasted Autumn Veggies

If I bribe you with some maple syrup, will that make you eat your veggies?

These are sweet, melt in your mouth and delicious. Whether you want them for breakfast, lunch or dinner. I like to cook up a huge batch all at once as it saves me time throughout the week — just reheat and go!

Of course you can sub things out however you like — different veggies, no sausage, etc. Try to pair veggies that have a similar cooking time though, because if you add something like a zucchini to this then it’s going to get mushy (you can always add it in around halfway through, but that’s too much work for me lol).

INGREDIENTS:

• 1 lb sweet potato, cubed

• 1 lb butternut squash, cubed

• 1 lb broccoli, chopped

• 1 red onion, chopped

• 8 oz sweet Italian chicken sausage, sliced

• 2 tbsp Herbs de Provence olive oil

• 2 tbsp maple syrup

• 1 tsp dried thyme

• 1 tsp dried rosemary

• 1 tsp dried oregano

• 1 1/2 tsp kosher salt

• 1/2 tsp black pepper

INSTRUCTIONS:

1. Preheat oven to 450F

2. While oven is preheating, place all of your ingredients on a large baking sheet and mix well (if you don’t have Herbs de Provence olive oil available, add more of the dried herbs!)

3. Place baking sheet in the middle of the oven and bake for 40-45 min, or until squash and potatoes are fork tender. If you like your veggies to be crispy on the edges, for the last 5 minutes switch your oven to broil. Keep a close eye on things so they don’t get burnt!

4. You can really use these veggies with anything, but I like to top them with some fried eggs and everything but the bagel seasoning.

Macros per serving (6 servings):
Protein - 14g
Carbs - 41g
Fat - 10g

Created by: Emi Mraule, Nutrition Coach