Swap in your favourite root vegetables – sweet potatoes, potatoes or carrots would all be
fantastic. The trick is to cut the vegetables the same size for even roasting. Lunch idea: Double this Recipe and use extra roasted vegetables in power bowl lunches! Recipe courtesy of howtoeat.ca.
2 Tbsp canola oil (30 mL)
1 Tbsp apple cider vinegar (15 mL)
1 Tbsp maple syrup (15 mL)
1 tsp Dijon mustard (5 mL)
1 1/2 cups peeled and cubed butternut squash (375 mL)
2 turnips, peeled and cubed (2)
3 parsnips, peeled and cut into large chunks (3)
10 Brussels sprouts, cut in half (10)
1 Tbsp canola oil (15 mL)
1 Tbsp maple syrup (15 mL)
1 Tbsp fresh rosemary, minced (15 mL)
1 tsp salt (5 mL)
1/2 tsp pepper (2 mL)
4 cups baby greens (1 L)
2 Tbsp canola oil (30 mL)
1 Tbsp apple cider vinegar (15 mL)
1 Tbsp maple syrup (15 mL)
1 tsp Dijon mustard (5 mL)
1 1/2 cups peeled and cubed butternut squash (375 mL)
2 turnips, peeled and cubed (2)
3 parsnips, peeled and cut into large chunks (3)
10 Brussels sprouts, cut in half (10)
1 Tbsp canola oil (15 mL)
1 Tbsp maple syrup (15 mL)
1 Tbsp fresh rosemary, minced (15 mL)
1 tsp salt (5 mL)
1/2 tsp pepper (2 mL)
4 cups baby greens (1 L)
