Thursday, January 31, 2013

Maple-Roasted Vegetables

No one *needs* a recipe for roasted vegetables, right? Tossing with a little olive oil and sprinkling with salt and pepper is certainly easy enough. And it's amazing how such a simple technique can transform even the most humble vegetables into something divine.

I like to think I took the tasty up a notch last night, though, by finishing off my side dish with an easy maple glaze. For herbs I used a mixture of fresh rosemary and dried oregano and thyme, but you can obviously use whatever you have on hand. Likewise use whatever vegetables you fancy; I wanted to include parsnips but wasn't able to pick any up.

If you're during a Whole30 or otherwise limiting your natural sugars, you can certainly omit the glaze. Then, of course, you don't really need this recipe, right? ;)
Maple-Roasted Vegetables

1/3 cup olive oil
3 carrots, cut into chunks
1 lb. mixed potatoes, cut into chunks
2 medium sweet potatoes, cut into chunks
1/2 lb. brussels sprouts, halved
salt & pepper
fresh or dried herbs, to taste

glaze:
1/3 cup pure maple syrup
2 tbs. dijon mustard
1/2 tsp. garlic powder

Preheat oven to 400. Toss all vegetables in a large greased baking or roasting pan. Drizzle olive oil on top and toss to coat. Sprinkle with herbs, salt and pepper and toss again.

Bake for 30 minutes, tossing at least once.

Meanwhile, combine glaze ingredients in a small bowl. Remove vegetables from oven and drizzle with glaze. Toss to evenly distribute it, then put pan back in the oven for another 10-15 minutes or until the vegetables are soft enough for your liking.

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