Maple-sage Roasted Vegetables

Total Time: 50 minutes; 20 active minutes| Servings: 6

Ingredients

Preheat the oven to 425 F.
Peel and seed the squash. Cut the vegetables into uniform ½- to ¾-inch cubes so they will roast evenly. You’ll have about 9 cups of raw vegetables.
Combine the vegetables in a large bowl and toss with oil, sage and salt. Spread on two large sheet pans and roast for 20 minutes.
While the vegetables roast, stir the maple syrup and apple cider vinegar in a cup. When the vegetables are tender, drizzle with the syrup-vinegar mixture and use a metal spatula to gently stir. Roast for another 10 minutes.

280 calories, 5 g. fat, 0 mg. cholesterol, 220 mg. sodium, 59 g. carbohydrate, 11 g. fiber, 4 g. protein