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Maple Roasted Vegetables

Per Serving

Maple Roasted Vegetables

Makes: 8 servings
Serving Size: 2/3 cup
Calories 150
Fat 7 g
Saturated Fat 1 g
Trans Fat 0 g
Carbohydrate 21 g
Fiber 4 g
Sugars 7 g
Cholesterol 0 mg
Sodium 205 mg
Potassium 465 mg
Protein 2 g
Phosphorus 80 mg
Choices: Starch 0.5, Vegetable 2, Fat 1.5
  • Makes: 8 servings
  • Serving Size: 2/3 cup
  • Preparation Time: 15 minutes
  • Cooking Time: 25 minutes


Parchment paper
4 large carrots, peeled and sliced diagonally into 1/3-inch pieces
3 large parsnips, peeled and sliced diagonally into 1/3-inch pieces
8 oz. brussels sprouts, trimmed and cut in half
1 med. red onion, halved, peeled, and cut into 1/2-inch wedges
Maple Glaze
1/4 cup sugar-free, maple-flavored syrup
1/4 cup olive oil
2 Tbsp. balsamic syrup*
2 tsp. Dijon mustard
1/4 tsp. kosher salt
1/4 tsp. freshly ground black pepper


  1. Preheat the oven to 450 degrees. Line two large baking sheets with parchment paper; set aside.
  2. Add the carrots, parsnips, brussels sprouts, and onions to a large bowl.
  3. For the maple glaze, whisk together the maple-flavored syrup, olive oil, balsamic syrup, mustard, salt, and pepper. Pour the glaze over the vegetables and mix well.
  4. Spread the vegetables in a single layer on the prepared baking sheets. Roast the vegetables, turning them once, for 25 to 30 minutes, or until they’re browned and tender.

*Balsamic syrup or balsamic glaze can be found where vinegars are sold. To make your own, heat 1/4 cup balsamic vinegar in a saucepan. Bring to lightly boiling and cook, stirring occasionally, until the vinegar is thickened and reduced to half its volume.


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