This meal is perfect as a side dish, or can be eaten on its own.
a piece of butternut squash
2 tablespoons maple syrup
1 tablespoon mustard
Wash and peel the vegetables, chop potatoes and butternut into large cubes, slice carrots and leeks into rings.
Add olive oil to the baking pan, then add the prepared vegetables, sprinkle with salt, pepper and garlic powder, stir well. Add a couple of tablespoons of water and close the baking pan with aluminum foil.
Bake for 30-40 minutes at 180 C, until the vegetables are tender.
When the vegetables are done, make a mixture of maple syrup, mustard and small amount of water. Pour the mixture over the roasted vegetables and stir to incorporate the flavors and aromas.