Week 13: Maple Roasted Veggies

Published by Emily, April 3rd, 2014

This week, I recreated one of the dishes that inspired dishaweek, but with a maple twist. Can’t remember the details exactly, but while preparing roasted winter vegetables for Christmas dinner, I came up with this insane resolution idea. It may have been the sangrias or holiday euphoria talking, but I’m glad I took on this challenge! I was supposed to buy local this past week, but I got a little busy with school and couldn’t find the time to visit a farmer’s market. You can definitely make this with veggies that are in-season right now though! Nothing beats roasted brussels sprouts.

With March behind us, I have officially completed the life experiment for my Sustainability course, which means I can finally answer my blog’s biggest FAQ: “Where’s the meat?!"

I was dreaming of St. Louis wings when I first started out with the vegetarian thing, but I’ve really enjoyed learning vegan recipes these past few weeks. While I will still eat as sustainably as possible, the carnivorous meals are just around the corner. Stay tuned?

Shoutouts to Angela for the brilliant cookie-cutter quinoa idea! :)

Recipe

Ingredients

Brussels Sprouts (about 15)

3 organic carrots chopped into bite-sized pieces

3 medium parsnips, chopped

2 medium sweet potatoes, chopped

2 shallots, cut into quarters

1 tbsp olive oil

2-3 tbsp maple syrup

pinch of salt

Directions

Preheat oven to 450F.

Toss vegetables in olive oil, salt and maple syrup until evenly coated.

Spread flat onto a glass roasting pan (or a jelly-roll pan) and bake for about 35 minutes, stirring every 15 minutes.

Enjoy! :)