For crunch, add a handful of pecans to the tray for the last 10 min of roasting. Or make this recipe into something else entirely: Once veggies are roasted—but before adding maple syrup and thyme—purée them with chicken stock to make a silky, hearty soup (this trick works well with pretty much any tray of roasted veg). Drizzle with maple syrup and garnish with fresh thyme to serve.
Originally published in the Today’s Parent October 2016 issue, this recipe has a triple-tested guarantee from the Chatelaine Kitchen. Photo by Roberto Caruso.