Prep Time: 20 minutes
Cook Time: 45 minutes
I absolutely adore maple syrup. Being French-Canadian makes it easy to get my hands on the real product without paying too much for it. Although it is still a bit costly, we have an abundance of the delicious and tempting amber liquid that we use in a variety of ways.
Here is one use that is not very conventional: add maple syrup to your veggie stir-fry! Here is my version of the dish, one of the many that you can play around with. Do not be afraid of getting creative with this recipe and make it your own!
Although this is not typical in some areas, French-Canadian folks are known to add maple syrup to savory plates such as eggs, baked beans, ham and bacon. I am vegan, so I don’t eat some of these things. Therefore, I need to get creative with my use of this sweet liquid!
- 75 ml (1/3 of a cup) of canola oil
- 75 ml (1/3 of a cup) of maple syrup
- 1 red bell pepper, chopped in large cubes
- 1 green bell pepper, chopped in large cubes
- 1/2 head of cauliflower, sliced into 4 cm (1½ inches) pieces
- 1 sweet potato, cut into cubes of 4 cm (1½ inches)
- 1 acorn squash, peeled and chopped into cubes of 4 cm (1½ inches)
- 4 parsnips, peeled and cut lengthwise
- 4 carrots, peeled and sliced lengthwise
- 1 head of garlic, peeled and separated in cloves
- 5 ml (1 teaspoon) of pepper
- 15 ml (1 tablespoon) of dried basil
1. Heat the oven at 220 C (425 F).
2. In a large bowl, mix the canola oil, the maple syrup, the bell peppers, the cauliflower, the potato, the squash, the parsnips, the carrots, the garlic, the pepper and the basil. Put the mixture on a cookie sheet lined with parchment paper.
3. Cook for approximately 40 to 45 minutes, stirring occasionally, until vegetables are tender.
Served these beautifully baked veggies alone or atop a bed of rice. I hope you will enjoy this savory and sweet recipe!
Photo credit: flickr.com