Subj : Autumn Roasted Vegetables
To   : All
From : Ben Collver
Date : Sat Aug 02 2025 10:49:07

MMMMM----- Recipe via Meal-Master (tm) v8.06

      Title: Autumn Roasted Vegetables
 Categories: Vegetarian
      Yield: 4 Servings

      1 lg Red onion;
           - cut into 1/2" pieces
      3 lg Carrots;
           - cut into 1/2" slices
      8 oz Brussels sprouts;
           - trimmed, halved
      2    Parsnips; peeled,
           - cut into 1/4" pieces
    1/2 sm Cauliflower;
           - cut into 1" florets
      1 tb Pure maple syrup
      1 tb Low-sodium tamari
      1 tb Olive oil
      1 tb Rice vinegar
      1 ts Dijon mustard
      1 ts Dried thyme
    1/4 ts Ground rosemary
    1/4 ts Ground dried sage
      3 tb Water
           Salt
           Black pepper; freshly ground

  Preheat the oven to 400?F. Lightly oil a 9x13" baking dish. Arrange
  the vegetables in a single layer in the prepared baking dish.

  In a small bowl, combine the maple syrup, tamari, olive oil, vinegar,
  mustard, thyme, rosemary, and sage. Stir until well blended, then
  stir in the water, and pour over the vegetables. Seasn to taste with
  salt and pepper. Cover the baking dish tightly and bake for 30
  minutes, then stir the vegetables gently and continue baking,
  uncovered, until the vegetables are tender when pierced with a fork,
  about 20 minutes longer. Serve hot.

  Recipe by Vegan Planet by Robin Robertson

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