Original Recipe at: www.grocery.coop

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Ingredients

• 4 cups winter squash (about 3 pounds)

• 4 medium parsnips, peeled

• 1 pound sweet potatoes, peeled

• 2 tablespoons olive oil {Field Day Product}

• 2 tablespoons fresh sage, minced

• 1/2 teaspoon salt {Field Day Product}

• 2 tablespoons maple syrup {Field Day Product}

• 2 tablespoons apple cider vinegar {Field Day Product}

Preparation

1. Preheat the oven to 425 F.

2. 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.

3. 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.

4. 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.

Serving Suggestion

This side dish is perfect for a harvest celebration alongside roast turkey, brisket or vegan nut roast.