Ingredients and Weight:
- Sweet potatoes, peeled and cubed: 2.5 pounds
- Carrots, peeled and chopped: 1 pound
- Parsnips, peeled and chopped: 1 pound
- Brussels sprouts, trimmed and halved: 1 pound
- Onion, chopped: 1 large
- Celery, chopped: 3 stalks
- Garlic, minced: 2 cloves
- Olive oil: 1/4 cup
- Chicken broth: 3 cups
- Dijon mustard: 1 tablespoon
- Maple syrup: 1 tablespoon
- Thyme, chopped: 1 teaspoon
- Salt and pepper to taste
Preparation Time:
30 minutes
Cooking Time:
60-75 minutes
Difficulty Level:
2 (Easy)
Preparation Method Steps:
- Preheat oven to 400°F (200°C).
- In a large bowl, combine sweet potatoes, carrots, parsnips, Brussels sprouts, onion, celery, and garlic.
- Drizzle with olive oil and toss to coat.
- In a small bowl, whisk together chicken broth, Dijon mustard, maple syrup, thyme, salt, and pepper.
- Pour the liquid mixture over the vegetables and stir well.
- Transfer the mixture to a 9x13 inch baking dish.
- Bake for 60-75 minutes, or until the vegetables are tender.
- Serve hot.
Nutritional Information (per serving):
- Calories: 250
- Fat: 8 grams
- Carbohydrates: 45 grams
- Protein: 5 grams
- Fiber: 5 grams
Dish Characteristics:
- Colorful and vibrant with a medley of textures
- Sweet and savory flavors with a hint of maple sweetness
- Nutritious and satisfying with a good balance of carbohydrates, protein, and fiber
User Comments:
- "This bake is a feast for the eyes and the taste buds. The vegetables are cooked to perfection and the maple syrup adds a delicious touch."
- "I love the combination of sweet and earthy flavors in this dish. It's perfect for a cozy fall meal."
- "This is a great recipe for using up leftover vegetables. It's easy to make and always turns out delicious."
Special Precautions and Tips:
- If using a different type of squash, such as butternut or acorn, adjust the cooking time accordingly.
- To make a vegetarian version, substitute vegetable broth for the chicken broth.
- Serve with a dollop of sour cream or plain yogurt for extra creaminess.
