There is no easier way to ease into those new year's resolutions than with a giant plate of roasted veggies. Top them with a little sweet (maple syrup) and a little spicy (sriracha) and I may just eat the entire dish (yup, every last vegetable). The Mr. and I are huge fanatics of roasted vegetables (as in we eat them at least a 3 times a week), but they usually just get tossed with some olive oil and salt. I wanted to spice things up so that is, quite literally, what I did. Since they were all gone in about 2.567 seconds (ok, more like 10 minutes), I'd say the new flavor additions were a success.

INGREDIENTS

• 2 parsnips, peeled and cut into pieces

• 2 sweet potatoes, peeled and cubed

• 1 cup butternut squash, peeled and cubed

• 1 cup of brussels sprouts

• 1 cup of broccoli

• 3 tablespoons of olive oil (or coconut oil)

• 2 tablespoon of maple syrup

• 1 teaspoon of sriracha

• The juice of 1 lime

• Salt

INSTRUCTIONS

1. Preheat the oven to 400 degrees.

2. Line a baking sheet with foil (for crispier vegetables, skip this step), then lay out the vegetables.

3. In a small bowl whisk together the oil, maple syrup, sriracha, and lime juice. Pour the mixture over the vegetables, then sprinkle with salt and lightly toss with tongs.

4. Bake for 25-30 minutes, or until vegetables are browned and can easily be pierced with a fork. Serve immediately.

NOTES

• Feel free to add more sriracha if you like spicier foods, and more maple syrup if you like sweeter foods.

• This also tastes good using other vegetables, such as beets, carrots, cauliflower, green beans (love using green beans as they get very crispy and slightly sticky), onions, garlic and regular potatoes.

• I originally wrote and photographed this recipe in January 2014. When I rephotographed it in March 2015, I used cauliflower, carrots, green beans, brussels sprouts, and broccoli. I also tested the recipe using coconut oil, and, since it was delicious, I have added it in the ingredients list as a possible substitute for the olive oil.