20 cups, 80 1/4 cup servings

18 cups old fashioned oats
1 cup raisins
1 cup dried apple slices
2 ½ Tbsp. ground cinnamon
2 cups vegetable oil
2 cups maple syrup

1. Preheat oven to 350 °F.
2. Combine all dry ingredients, except dried fruit, and stir until everything is well distributed. Add oil first and maple syrup, and stir until well combined.
3. Pour out onto a large rimmed cookie sheet and place in oven. Bake for 15-20 minutes, stirring every five minutes to ensure that granola cooks evenly.
4. Granola is done when it is browned and crispy. Remove from the oven. Mix in dried fruit.

​

5 cups

4 ½ cups old fashioned oats
¼ cup raisins
¼ cup dried apple slices
2 tsp. ground cinnamon
½ cup vegetable oil
½ cup maple syrup

1. Preheat oven to 350 °F.
2. Combine all dry ingredients, except dried fruit, and stir until everything is well distributed. Add oil first and then liquid sweetener, and stir until well combined.
3. Pour out onto a large rimmed cookie sheet and place in oven. Bake for a total of about 20 minutes, stirring every five minutes.
4. Granola is done when it is browned and crispy. Remove from the oven. Mix in dried fruit.


​Source: GMFTS

8 servings

2 lbs Brussels sprouts, trimmed and halved lengthwise
4 Tbsp olive oil
1/4 cup maple syrup
2 Tbsp unsalted butter
2 Tbsp chopped fresh parsley
1 1/2 Tbsp fresh chives, thinly sliced
1 Tbsp fresh sage leaves, thinly sliced
​Salt and pepper, to taste

1. Heat 2 Tbsp olive oil in a large skillet over medium heat. Working in 2 batches, and adding 2 more Tbsp oil between batches, cook sprouts until deep golden brown (4-5 minutes). Season with salt and pepper and continue cooking until tender (3-4 more minutes). Transfer sprouts to a bowl. 
2. Remove pan from heat and add maple syrup, butter, and herbs. Once butter has melted, return sprouts to pan and toss to coat. 

​Source: Across the Fence

50 1/2 cup servings

15 lbs root vegetables, scrubbed and coarsely chopped
2 ½ cups maple syrup
¾ cup Dijon mustard
3 Tbsp garlic powder
3 tsp salt
2 tsp pepper
3 cups coarsely chopped onion
¾ cup olive oil

1. Preheat oven to 425. Toss root veggies and onions with olive oil, salt, and pepper and spread evenly among baking sheets. Bake for about 45 minutes, stirring every 15 minutes or so.
2. Combine maple syrup, Dijon mustard, and garlic powder in a bowl. Drizzle over veggies and mix to coat well.
3. Return veggies to oven and cook until tender and glaze has begun to caramelize.

​

6 servings

1/4 cup maple syrup
2 Tbsp Dijon mustard
1/2 tsp garlic powder
2 Tbsp olive oil
1/2 tsp salt
1/4 tsp pepper
1/2 cup coarsely chopped onion
5 cups coarsely chopped root vegetables (parnsips, rutabaga, carrot, beets, etc)
​

1. Preheat oven to 425 degrees F. Toss root veggies and onions with olive oil, salt, and pepper and spread evenly on a baking sheet. Roast for about 45 minutes, stirring every 15 minutes or so.
2. Combine maple syrup, Dijon mustard, and garlic powder in a small bowl. Drizzle over veggies and mix to coat well.
3. Return veggies to oven and cook under tender, and glaze has begun to caramelize.


Source: Vermont Maple Sugar Makers Association

1 lb dried pasta
4 Tbsp unsalted butter
½ onion, finely chopped
3 cloves garlic, finely diced
1 tsp dried thyme
4 Tbsp flour
2 cups milk
2 cups grated cheddar
2 cups butternut squash puree
1 tsp Dijon  mustard
¼ tsp ground nutmeg
¼ tsp cayenne
¼ tsp black pepper

1. Cook pasta in a large pot of salted, boiling water. Drain 2 minutes shy of package instructions and set aside.
   
2. Melt butter in a large skillet over medium heat. Add the onion, garlic, and thyme, cooking until onions are soft (~5 minutes). Stir in flour and cook for about 3 minutes, then add milk- stirring until sauce begins to thicken (a few minutes).
   
3. Remove sauce from heat and stir in cheddar. Add squash, mustard, nutmeg, cayenne, and black pepper and mix in. Season to taste with salt.
   
4. Pour cheese sauce over pasta until sufficiently coated. Using a spatula, transfer to a 9x13 baking dish.
   
5. Bake in a 375 degree oven until sauce bubbles around the edges (25-30 minutes).

​Source: KitchenKonfidence, edited by GMFTS