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Roasted Veggies w/ Maple Dressing


1 lb Sweet potatoes, unpeeled and cut into wedges
1 lb Yukon Gold potatoes, unpeeled & cut into wedges
1 lb Butternut squash peeled and cut into 2” pieces
1 large sweet yellow onion, cut into 8 wedges
2 large parsnips, peeled and cut into 2” pieces
2 peeled beets, cut into 1” pieces
1T olive oil
1T balsamic vinegar
2 T Lyons Maple Syrup
½ t ground cinnamon

Item #


0242 / 5070 / 5147


Preheat the oven to 425°F and line 2 baking sheets with aluminum foil and coat with non-stick cooking spray. Arrange the vegetables in a single layer on 2 lined baking sheets. Toss with vegetable oil. Bake until tender (usually 25-30 minutes), turning after about 20 minutes or until browned and almost tender. Transfer to a serving platter. While the vegetables are roasting, prepare the dressing in a small bowl. Add all the dressing ingredients and whisk. Once the vegetables are on the platter, pour the dressing over, toss and garnish with parsley.

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