Roasted Cauliflower and Parsnip Soup

This soup is incredible! It’s pretty easy too. I got an Immersion Blender for Christmas, and have been blending up a storm. That thing is incredible. I prefer this to a blender any day, even for smoothies. It’s nice when you are … Continue reading

Maple Roasted Winter Vegetables

Roasting vegetables is a brilliant thing. Roasting brings out complex flavors that are not found in other cooking methods. The best example is probably roasted cauliflower. That usually bland vegetable is transformed into a savory treat by just using the oven.

In this recipe, I’ve used a few fall favorites– Sweet potatoes, brussel sprouts, and cranberries. You can really add whatever you would like, but I highly recommend the sweet potato/cranberry combination. They are the perfect compliment of sour and sweet. Cauliflower would be excellent with this.

Maple Roasted Winter Vegetables
Adapted from: Plainville Farms

1 lb sweet potatoes, sliced into 1/2 inch rounds
2 cups brussel sprouts
3/4 cup whole cranberries
1 tbsp olive oil
1 tbsp pure maple syrup
Salt & pepper

1. Preheat oven to 400 F.
2. Combine olive oil, maple syrup, salt, and pepper in a large bowl.
3. Toss sweet potatoes, brussel sprouts, and cranberries in mixture.
4. Scatter onto sheet pan and bake for 35-40 minutes stirring half-way through.

Quick, easy, healthy, and delicious!