Maple-Sage Roast Vegetables
Recipe by Sean Sherman, from The Sioux Chef’s Indigenous Kitchen.
1 small winter squash, peeled, seeded, and cut into 1/2 inch cubes
1/2 pound sunchokes, cut into 1/2 inch cubes
1 medium sweet potato, cut into 1/2 inch cubes
2 tablespoons sunflower oil
pinch of coarse salt
2 teaspoons chopped fresh sage
2 tablespoons maple syrup
2 tablespoons maple or apple cider vinegar
1 teaspoon whole grain mustard
Preheat the oven to 425 degrees F. Toss the vegetables with the oil to generously coat. Spread out on a baking sheet so that they are not touching and sprinkle with coarse salt. Roast, shaking the pan often until the vegetables are tender and begin to brown, about 30 to 40 minutes.
In a small bowl, mix together the maple syrup, maple vinegar, and mustard and brush over the vegetables. Return to the oven and roast another 7 to 10 minutes to glaze. Remove and serve warm.
Yield: 4 servings