American Style Roasted Vegetables

Root vegetables caramelizing under high heat, offering a slightly crunchy exterior and a melting heart. Earthy aromas blend with woody rosemary and the subtle sweetness of maple syrup.

• Prep time: 15 min
• Cook time: 45 min
• Difficulty: Easy
• Calories: 307
• Protein: 5 g
• Carbs: 45 g
• Fat: 12 g

Ingredients

• 600 g Cucurbita moschata ( cubed )
• 400 g Potato ( wedged )
• 3 piece Carrot ( bias-cut )
• 1 piece Red onion ( in eighths )
• 4 piece Garlic ( unpeeled )
• 3 tbsp Extra virgin olive oil
• 2 tbsp Maple syrup
• 1 tsp Smoked paprika
• 2 pinch Thyme ( leaves only )
• 2 pinch Rosemary ( chopped )
• 1 pinch Gray sea salt
• 1 pinch Black pepper ground

Instructions

1. Vegetable prep

   Cut the squash and potatoes into even 2cm cubes. Slice carrots on the bias and the red onion into eighths. Keep garlic cloves in their skins so they confit without burning.

2. Coating and seasoning

   In a large mixing bowl, toss the vegetables with oil, maple syrup, salt, pepper, and smoked paprika. Every piece should glisten under the coating of oil and spices.

3. High heat roasting

   Spread vegetables on a tray without overlapping. Bake at 200°C. Flip them halfway through. They're done when a knife tip slides into the flesh like butter and the edges are deeply golden.

Chef's tips

• Don't crowd the tray: vegetables need space to roast, otherwise they will steam in their own moisture.
• If your carrots are very thick, slice them in half lengthwise to ensure they cook at the same rate as the potatoes.

Storage

Keep for up to 3 days in an airtight container in the fridge. To restore crispness, reheat for 5 minutes under the oven broiler.