ROASTED APPLES & ROOT VEGETABLES

MAKES 6 SERVINGS HANDS-ON TIME 15 MINUTES TOTAL TIME 1 HOUR

3 Mcintosh or Lobo apples, cut into

6 wedges each 1¼ lbs acorn squash, seeded and cut into

1-inch thick slices

2 cups peeled cubed turnips

1 Vidalia onion, cut into 1-inch thick wedges

¼ cup vegetable or camelina oil

1 tbsp grated fresh ginger

1 tbsp maple sugar salt and pepper fresh thyme sprigs Preheat oven to 400°F. Line baking sheet with foil. In large bowl, combine apples, squash, turnips, onion, oil, ginger and maple sugar. Season with salt and pepper. Spread apple mixture in single layer on prepared baking sheet; bake, stirring halfway through, until vegetables are tender and golden, about 45 minutes. Garnish with fresh thyme sprigs.

PER SERVING about 140 cal, 2 g pro, 4 g total fat (1 g sat. fat),

24 g carb (4 g dietary fibre, 14 g sugar), 0 mg chol, 150 mg sodium, 1 mg iron.