Total Time: 50 minutes; 20 active minutes| Servings: 6

Ingredients

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

Preparation

• Preheat the oven to 425 F.
• 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.
• 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.
• 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.

Nutritional Information