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Baking , Deep-Frying , Flavored Oils , Fondue , Grilling , Salads , Saute & Stir-Fry , Home Spa , Introduction to Canola Oil


Maple Roasted Vegetables

Source: CanolaInfo Virtual Test Kitchen, Category: Lunch & Snack, Dinner & Main Course, Heart-Smart, Side Dish

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Canola oil is the healthiest vegetable oil, It has no trans fats and lowest saturated fat level of any commonly used vegetable oil.

Maple Roasted Vegetables


  • 1/3 cup canola oil 75 mL
  • 1/3 cup maple syrup 75 mL
  • 1 each red and green peppers, cut into large cubes
  • 1/2 head cauliflower, sliced 1 1/2 inch (4 cm) florets
  • 1 sweet potato, cut into 1 1/2 inch (4 cm) cubes
  • 1 acorn squash, peeled and cut into 1 1/2 inch (4 cm) cubes
  • 4 parsnips, peeled and cut lengthwise
  • 4 carrots, peeled and cut lengthwise
  • 1 head of garlic, peeled and separated into cloves
  • 1 large red onion, cut into eighths
  • 1 tsp each salt and pepper 5 mL
  • 1 Tbsp dried basil 15 mL


1. Preheat oven to 425 F (220 C).

2. In a large bowl, mix together canola oil, maple syrup, peppers, cauliflower, sweet potatoes, squash, parsnips, carrots, garlic, red onion, salt, pepper and basil. Place mixture on a baking pan lined with parchment paper.

3. Bake for 40 to 45 minutes, stirring occasionally until vegetables are tender.

Yield: 10 servings.

 Nutritional Analysis
Per serving

Calories 190
Fat 8 g
Saturated Fat 0.5 g
Cholesterol 0 mg
Sodium 280 mg
Carbohydrates 28 g
Fibre 6 g
Protein 3 g


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