To make 8 servings:

Cut into chunks about 1 ½" in size and place in bowl
4 unpeeled potatoes (red skinned look the best)
3 large parsnips
3 large carrots
butternut squash to measure about 1 ½ cups

Peel and cut the roots from 1 large red onion, leaving the root end in tact. Cut into 8
wedges. Add to other vegs in bowl.

Melt 2 Tbsp butter with 3/4 tsp dried thyme, salt & pepper. Pour over vegs and toss.

Spread on greased rimmed baking sheet and roast at 450ºF for about 50 minutes,
stirring occasionally, until browned on all sides.

Drizzle with maple syrup, stirring to coat and return to the oven for 10 minutes to glaze.

This recipe is from www.hortns.com
Use Nova Scotia fruit and vegetables, sweetened by deep rich soil and sea breezes.
For more recipes or a previous Recipe of the Week, look under individual vegetables in the "What We Grow" section of the Consumer Page. BACK TO CONSUMER PAGE