Roasted Root Vegetables With Maple Balsamic Dressing

This lovely medley of colourful roasted vegetables is the perfect complement to your winter dinner.

Number of servings : 8

Prep time: 15 minutes

Cooking time: 45 to 60 minutes

Type of meal : | Side Dishes | Side Dishes

Special diet :


2 lb (1 kg) sweet potatoes (about 4), peeled and cut into rounds ½-inch (1-cm) thick
2 lb (1 kg) carrots, peeled and cut into ½-inch (1-cm) slices on the diagonal
1 lb (500 g) squash, peeled and cut into 2-inch (5-cm) wedges
2 sweet orange peppers, seeded, cut into thick strips
2 tbsp (25 mL) vegetable oil

Maple Balsamic Dressing:

2 tbsp (25 mL) balsamic vinegar
2 tbsp (25 mL) red-wine vinegar
2 tbsp (25 mL) brown sugar
2 tbsp (25 mL) maple syrup
2 tbsp (25 mL) chopped fresh thyme (or ½ tsp (2 mL) dried)
½ tsp (2 mL) salt
¼ tsp (1 mL) pepper
2 tbsp (25 mL) chopped fresh parsley


  1. In a large bowl, com­bine sweet potatoes, carrots, squash and peppers. Toss with oil. Spread vegetables on one or two large parch­ment-lined baking sheets. Roast in a pre­heated 375°F (190°C) oven for 45 to 60 minutes, or until browned. Stir once or twice during cooking.
  2. To prepare dressing, combine vinegars, brown sugar, maple syrup, thyme, salt and pepper in a small bowl.
  3. Toss hot roasted vege­tables with dressing. Sprinkle with parsley.

Bonnie says: For this dish, you can use many kinds of vege­tables —including parsnips, potatoes, red onions and beets—but I like to prepare it with a combin­a­tion of orange and yellow vegetables. This recipe was adapted from one of Chef Rene Kramer’s recipes.

Nutritional information: