By: Co+op

Recipe Information

Total Time: 50 minutes; 20 minutes active

Servings: 6

For plant-based comfort food, you can’t beat a pan of butter-soft roasted squash and root vegetables. Maple syrup and earthy sage are flavors used frequently in Indigenous food traditions. Check out NĀTIFS (natifs.org) for more inspiration from Native foodways.

Ingredients

• 4 cups winter squash (about 3 pounds)
• 4 medium parsnips, peeled
• 1 pound sweet potatoes, peeled
• 2 tablespoons olive oil
• 2 tablespoons fresh sage, minced
• 1/2 teaspoon salt
• 2 tablespoons maple syrup
• 2 tablespoons apple cider vinegar

Preparation

1. Preheat the oven to 425 F.
2. Peel and seed the squash. Cut the vegetables into uniform ½- to ¾-inch cubes so they will roast evenly. You’ll have about 9 cups of raw vegetables.
3. Combine the vegetables in a large bowl and toss with oil, sage and salt. Spread on two large sheet pans and roast for 20 minutes.
4. While the vegetables roast, stir the maple syrup and apple cider vinegar in a cup. When the vegetables are tender, drizzle with the syrup-vinegar mixture and use a metal spatula to gently stir. Roast for another 10 minutes.

Serving Suggestion

This side dish is perfect for a harvest celebration alongside roast turkey or brisket.

Nutritional Information

280 calories, 5 g. fat, 0 mg. cholesterol, 220 mg. sodium, 59 g. carbohydrate, 11 g. fiber, 4 g. protein

Adapted from the recipe for Maple-Sage Roasted Vegetables from  The Sioux Chef’s Indigenous Kitchen by Sean Sherman with Beth Dooley. Published by the University of Minnesota Press, 2017. Copyright 2017 Wanbli LLC. All rights reserved. Used by permission.

Source: https://www.grocery.coop/recipes/maple-sage-roasted-vegetables