Roasted Vegetables with Maple (Alberta)

Healthy and tasty way to get your family to eat more veggies. Roasted with Canola oil, locally grown.

⅓ cup Canola oil (75 mL)
⅓ cup pure maple syrup (75 mL)
1 red bell peppers, cut into large cubes
1 green bell peppers, cut into large cubes
½ head cauliflower, sliced 1½" florets (4 cm)
1 sweet potato, cut into 1½" cubes (4 cm)
1 acorn squash, peeled and cut into 1½" cubes (4 cm)
4 parsnips, peeled and cut lengthwise
4 carrots, peeled and cut lengthwise
1 head garlic, peeled and separated into cloves
1 large red onion, cut into eighths
1 tsp. sea salt (5 mL)
1 tsp. black pepper, freshly ground (5 mL)
1 Tbsp. dried basil (15 mL)

Preheat oven to 425°F (220°C/200°C fan, Gas Mark 7). Line a baking sheet with parchment paper.

In a large bowl, mix together the Canola oil, maple syrup, peppers, cauliflower, sweet potatoes, squash, parsnips, carrots, garlic, red onion, salt, pepper and basil.

Place mixture on the prepared baking sheet. Bake for 40-45 minutes, stirring occasionally until vegetables are tender.