Roasted Veggies

Use your favourites: Carrots, turnips, parsnips, zuchinni, onions, peppers, anise. Cut into bite size pieces of uniform size. Arrange in a baking pan and toss with125 ml ( ½ c) Add a Little Love; Maple Roasted Garlic & Parmesan Dressing, or Maple Roasted Garlic Dip Mix or Maple Balsamic Reduction.

Bake for 1 hr or until tender. Sprinkle with chopped parsley and serve.

Braised Veggies with Maple Balsamic

You will need a selection of veggies which cook at about the same rate.

Baby Bok Choy & Red Onions (split baby bok choy down the centre into halves, and the red onions into rings or thin slices)

Sweet Potato & Parsnips (try julienne style ~fine matchsticks)

Red Peppers & Assorted Mushrooms (Make sure your mushrooms are completely dry)

or

Assorted Beets & Carrots* (try Heirloom varieties & gold, and candy striped beets) slices work well

Saute veggies in 15 ml (1 tbsp) of light oil (olive, safflower, sesame) in a hot skillet for 3 - 7 minutes.

*harder veggies may require a quick blanching in boiling water, encouraging a shorter cooking time

When the veggies are tender, and slightly caramelized, drizzle with a 30 ml (1/4c) Maple Balsamic (Reduction, Black Magic, Fig or Red Velvet all work equally well in this recipe) and allow to reduce for a minute or two. Season with a pinch of salt, and freshly cracked pepper.

They look scrumptious, and taste even better! Enjoy.