Login
"Tell me what you eat, and I will tell you what you are."
- Anthelme Brillat-Savarin
  You are here:  Recipes   
 Recipes for Schools and Institutions Using Maine Ingredients Minimize

Maine Four Seasons Pie
Maple Roasted Orange Veggies
Maine Pizza
Maine Marinated Veggies for Salad Bars
Maine Fruit Crumble
Aroostook Wheat Berry Fruit Salad
Autumn Harvest Corn Pudding
Barbeque Burgers
Carrot Ginger Soup
Carrot Raisin Slaw
Chicken Pot Pie With Maine Mashed Potatoes
Fresh Tomato Salsa
Italian Inspired Pasta w/ ME White Beans & Veggies
Maine Apple Gingerbread
Maple Roasted Root Vegetables
Pumpkin Snack Cakes
Wild Blueberry Cobbler
MAPLE ROASTED ROOT VEGETABLES
The maple syrup highlights the natural sugars of root vegetables.  Vary the  root vegetables to include beets and potatoes. Maple Roasted Root Vegetables are an excellent way to utilize regional, seasonal  ingredients, and provide over 200% of the RDA for Vitamin A, 41% RDA for Vitamin C, and 19% for Vitamin K.


2.5 pounds peeled and chopped sweet potato
2 pounds peeled and chopped turnip
2 pounds peeled and chopped parsnip
2 pounds peeled and chopped carrots
1.5 pounds onions, chopped (be sure to leave in chunks, not finely chopped)

1 cup maple syrup
.5 cup olive oil
Sea salt and fresh pepper


Spray a baking sheet with cooking spray.  In large bowl, whisk together the maple syrup and olive oil.  Coat the vegetables with the mixture and season to taste with sea salt and fresh pepper.

Roast the vegetables in a preheated 450 degree oven until the vegetables are tender, about 35 minutes.  Stir and shake the vegetables every few minutes to cook evenly.  Season to taste again with sea salt and fresh pepper.  Makes about 25 servings.

Nutritional analysis per serving:  166 calories, 2 grams protein, 30 grams carbohydrates, 5 grams fat, 53 mg. sodium, 4.5 grams fiber.

Meal suggestion:  Maple Roasted Root Vegetables, Grilled Chicken Breast or Hamburger, Sautéed Spinach and Apple Slices for dessert.

Cheryl Wixson’s Kitchen is a non-profit organization dedicated to teaching people the joys and benefits of healthy cooking and eating utilizing regional products while supporting a sustainable environment.  For additional recipes, visit our website at:
www.cherylwixsonskitchen.org
Show as single page

Maine Apple Gingerbread | Page 15 of 17 | Pumpkin Snack Cakes

    

Home | Programs | Agricultural Services | The Fair | Certification | Events | Publications | Resources | Store | Support MOFGA | Contact | MOFGA.net | Search
  Copyright © 2014 Maine Organic Farmers and Gardeners Association   Terms Of Use  Privacy Statement    Site by Planet Maine