Maple Roasted Veggies 

Here’s a tasty way to add some sweetness to roasted vegetables. And it’s so simple! I used carrots, cauliflower, and Brussels sprouts, but go ahead and use your favorite vegetables!

Prepare your vegetables by rinsing and cutting into bite-size pieces. I cut the ends off the Brussels sprouts and then sliced them in half, cut the cauliflower into florets, and used baby carrots. Put your vegetables into a large bowl. Spray with olive oil spray and sprinkle with salt and pepper. Mix well – you may have to spray with olive oil spray another time or two to make sure all the vegetables get a light coating. Then drizzle with a tablespoon or two of maple syrup and toss to coat. I didn’t measure the syrup so I’m not exactly sure how much I used – just enough to coat the vegetables.

Line a baking pan with aluminum foil and spray with olive oil spray. Spread your prepared vegetables in a single layer on the pan. Bake at 420 degrees for about 20 minutes until tender.

Here’s the before…

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And here are the veggies in all their mapley goodness…

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This is such an easy side dish to make with any weekday meal – it may become a family favorite!

Thanks for stopping by,

Anita

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