Maple Soy Roasted Vegetables recipe
A quick and simple to prep side dish for thanksgiving or christmas.
6
servings
Ingredients
- 150 g Brussels Sprouts - halved
- 1 Sweet potato - medium, peeled and diced
- 1 Beetroot - peeled and diced
- 1 tbsp Olive oil
- 2 tbsp Maple syrup
- 2 tbsp Soy sauce
- 100 g Pecans
- 25 g Dried cranberries
- Salt and pepper to taste
- 1 tbsp Parsley - fresh, chopped
Instructions
- Preheat oven to 200c.
- Place the halved sprouts and diced sweet potato and beetroot into a roasting pan.
- Drizzle with the olive oil and a little bit of salt and pepper.
- Roast until the veg starts to look golden, toasty and is almost tender.
- Meanwhile, toast the pecans in a small pan in the oven. Keep an eye on them, they will toast quite quickly in the oven, in around 2-3 minutes.
- In a small bowl, whisk together the soy sauce and maple syrup.
- Drizzle over the roasted veg.
- Add the toasted pecans and gently mix everything so that it is coated.
- Return to the oven for another 5 minutes.
- Remove from the oven and stir in the dried cranberries.
- Spoon into a serving dish and sprinkle with a little fresh pars
Please note that where the recipe asks for milk, butter or yogurt, this refers to any plant-based version that you prefer.
Nutrition Facts
Maple Soy Roasted Vegetables recipe
Amount per Serving
Calories
219
% Daily Value*
Fat
15
g
23
%
Saturated Fat
1
g
6
%
Polyunsaturated Fat
4
g
Monounsaturated Fat
9
g
Sodium
374
mg
16
%
Potassium
370
mg
11
%
Carbohydrates
22
g
7
%
Fiber
4
g
17
%
Sugar
11
g
12
%
Protein
4
g
8
%
Vitamin A
5602
IU
112
%
Vitamin C
24
mg
29
%
Calcium
45
mg
5
%
Iron
1
mg
6
%
* Percent Daily Values are based on a 2000 calorie diet.