Maple Roasted Harvest Veggies

If you love savoury and sweet recipes, this side dish is for you. The maple syrup adds such a nice caramelized flavour to the butternut squash, brussels sprouts and bacon. One of my favourite things to prep on the weekend is veggies, as they last all week in flavour and texture.

You can even more veggies in this dish, like;

- Walnuts

- Turnip

- Sweet potatoes

- dates

Once fully cooked these veggies can stay in the fridge for up to 5 days!! I recommend making a double batch if you're planning on sharing!

Maple Roasted Harvest Veggies

Prep Time: 10 min Cook Time : 30 min Total Time: 40 min Servings: 6

INGREDIENTS

for the herbed aioli

1. 3 cups butternut squash, cubed

2. 3 cups brussels sprouts, halved

3. 4 slices of sugar free bacon, cut into pieces

4. 2 tbsp maple syrup

5. 1 tbsp olive oil

6. 3 cloves garlic, minced

7. 1/2 tbsp rosemary

8. Salt n pepper, to taste

INSTRUCTIONS

for the roasted veggies

1. Preheat oven to 375° F

2. In a medium sized bowl add all ingredients and mix well so that veggies are covered in syrup

3. Place veggies in baking dish and bake for 30 min or until browned

4. Let cool for 5 min in dish

5. serve and enjoy!

NOTES

1. All nutritional factors will vary based off of ingredients used and if optional ingredients were used.

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NUTRIONAL FACTORS

serving size: 1 Serving

calories: 132 cal fat: 5.7g carbohydrates: 17.6g fibre: 3.2g protein: 5g