Maple roasted vegetables | Heart and Stroke Foundation

Ingredients

• 1/4 cup (50 mL) canola oil
• 1/4 cup (50 mL) maple syrup
• 1 each red and green peppers, cut into large cubes
• 1/2 head cauliflower, sliced 1½ inch (4 cm) florets
• 1 sweet potato, cut into 1½ inch (4 cm) cubes
• 1 acorn squash, peeled and cut into 1½ inch (4 cm) cubes
• 4 parsnips, peeled and cut lengthwise
• 4 carrots, peeled and cut lengthwise
• 1 head of garlic, peeled and separated into cloves
• 1 large red onion, cut into eighths
• 1 tsp (5 mL) pepper
• 1 tbsp (15 mL) dried basil