Facebook0Twitter0Pinterest0 Vinaigrette: 2 Tbsp canola oil (30 mL) 1 Tbsp apple cider vinegar (15 mL) 1 Tbsp maple syrup (15 mL) 1 tsp Dijon mustard (5 mL) Ingredients 1 1/2 cups peeled and cubed butternut squash (375 mL) 2 Peak of the Market turnips, peeled and cubed (2) 3 Peak of the Market parsnips, peeled and cut into large chunks (3) 10 Brussels sprouts, cut in half (10) 1 Tbsp canola oil (15 mL) 1 Tbsp maple syrup (15 mL) 1 Tbsp fresh rosemary, minced (15 mL) 1 tsp salt (5 mL) 1/2 tsp pepper (2 mL) 4 cups baby greens (1 L) Directions Combine all vinaigrette ingredients in a jar with a tight fitting lid. Mix well and set aside. Preheat oven to 400°F (200°C) and line a large baking sheet with parchment paper. In a large bowl, mix together butternut squash, turnips, parsnips, Brussels sprouts, canola oil, maple syrup, rosemary, salt and pepper. Toss until evenly coated. Place in a single layer on prepared baking sheet and bake for 25 minutes or until vegetables are fork-tender and have begun to brown. Place vegetables in a large bowl and toss with dressing. Serve warm over a bed of baby greens. Pairs well with Gougenheim Momentoes del Valle Torrontes Facebook0Twitter0Pinterest0 Found Under: Gluten FreeMain CoursesSalads / SidesVegetarianCanola OilBake / Roast Leave a Review Cancel reply You must Register or Login to post a comment.