Roasted Cauliflower, Carrots and Kabocha with Herbed Grits, Maple Balsamic Reduction

Roasted Cauliflower, sunny Kabocha Squash and Carrots over freshly ground, herbed flint corn polenta with maple-balsamic reduction to top

The Veggies: Kabocha Squash; Cauliflower; Carrot; Rosemary (Vanguarden Farm, Dover, MA)

Grain: Flint Corn [M&R Harvest, S. Berwick, ME]

Sauce: Maple Syrup [Forest Farm, Tamworth, NH]; Balsamic Vinegar

Vegan

Gluten-Free

Contains: Soy

Tools Needed: Oven, Baking sheet; Cooktop; pot

Ready In: 30 min.