Roasted Root Vegetables With Maple Balsamic Dressing

Name: Roasted Root Vegetables With Maple Balsamic Dressing
Ingredients: 2 lb (1 kg) sweet potatoes (about 4), peeled and cut into rounds ½-inch (1-cm) thick; 2 lb (1 kg) carrots, peeled and cut into ½-inch (1-cm) slices on the diagonal; 1 lb (500 g) squash, peeled and cut into 2-inch (5-cm) wedges; 2 sweet orange peppers, seeded, cut into thick strips; 2 tbsp (25 mL) vegetable oil; 2 tbsp (25 mL) balsamic vinegar; 2 tbsp (25 mL) red-wine vinegar; 2 tbsp (25 mL) brown sugar; 2 tbsp (25 mL) maple syrup; 2 tbsp (25 mL) chopped fresh thyme (or ½ tsp (2 mL) dried); ½ tsp (2 mL) salt; ¼ tsp (1 mL) pepper; 2 tbsp (25 mL) chopped fresh parsley

www.readersdigest.ca

This lovely medley of colourful roasted vegetables is the perfect complement to your winter dinner.

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Ingredients

2 lb (1 kg) sweet potatoes (about 4), peeled and cut into rounds ½-inch (1-cm) thick
2 lb (1 kg) carrots, peeled and cut into ½-inch (1-cm) slices on the diagonal
1 lb (500 g) squash, peeled and cut into 2-inch (5-cm) wedges
2 sweet orange peppers, seeded, cut into thick strips
2 tbsp (25 mL) vegetable oil
2 tbsp (25 mL) balsamic vinegar
2 tbsp (25 mL) red-wine vinegar
2 tbsp (25 mL) brown sugar
2 tbsp (25 mL) maple syrup
2 tbsp (25 mL) chopped fresh thyme (or ½ tsp (2 mL) dried)
½ tsp (2 mL) salt
¼ tsp (1 mL) pepper
2 tbsp (25 mL) chopped fresh parsley