Maple Dijon Roasted Winter Vegetables Recipes

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MAPLE DIJON ROASTED WINTER VEGETABLES



Maple Dijon Roasted Winter Vegetables image

Make and share this Maple Dijon Roasted Winter Vegetables recipe from Food.com.

Provided by Brookelynne26

Categories     Potato

Time 35m

Yield 4 serving(s)

Number Of Ingredients 8

3 tablespoons maple syrup
3 tablespoons Dijon mustard
3 tablespoons extra virgin olive oil
1/2 teaspoon coarse salt
1/2 teaspoon fresh ground black pepper
1 large sweet potato, peeled and cut into 3-inch sticks about 1/2 inch thick
4 parsnips, peeled and cut into 3-inch sticks about 1/2 inch thick
4 carrots, peeled and cut into 3-inch sticks about 1/2 inch thick

Steps:

  • Preheat oven to 425 degrees F.
  • Mix together the syrup, mustard, oil, salt, and pepper. Toss together with vegetables on a large baking sheet. Roast, stirring occasionally, until browned and cooked through, about 25 minutes.

Nutrition Facts : Calories 264.7, Fat 11.1, SaturatedFat 1.5, Sodium 490.4, Carbohydrate 41.2, Fiber 8, Sugar 18.2, Protein 2.8

WINTER VEGETABLE ROAST WITH MAPLE-MUSTARD VINAIGRETTE



Winter Vegetable Roast with Maple-Mustard Vinaigrette image

Provided by Peter Kaminsky

Categories     Garlic     Onion     Side     Roast     Christmas     Vegetarian     Rosemary     Carrot     Parsnip     Winter     Vegan     Thyme     Potluck     Pescatarian     Dairy Free     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     Kosher

Yield Serves 8

Number Of Ingredients 13

8 medium parsnips, peeled or scrubbed
8 medium carrots, peeled or scrubbed
4 medium red onions, peeled and quartered
2 heads garlic, halved
1/2 cup plus 4 tablespoons olive oil
8 sprigs fresh thyme
4 sprigs fresh rosemary
Salt and freshly ground black pepper to taste
40 cherry tomatoes, halved
4 tablespoons lemon juice
4 tablespoons capers, roughly chopped
1 tablespoon maple syrup
1 teaspoon Dijon mustard

Steps:

  • 1. Preheat oven to 350 degrees.
  • 2. Peel parsnips and carrots; depending on size, cut lengthwise in half or quarters, about 4 inches long.
  • 3. In a large bowl, toss parsnips, carrots, onions, and garlic with 1/2 cup olive oil, thyme, rosemary, salt, and pepper.
  • 4. Spread vegetables on one large sheet pan or two smaller pans, and place in oven. Roast for about an hour, turning vegetables once or twice, to get a nice crust on both sides.
  • 5. Meanwhile, heat large skillet, and film with 2 tablespoons olive oil. Add tomatoes, cut side down, and caramelize (no more than 10 minutes). Sauté in two batches. Remove to bowl, and set aside.
  • 6. While the vegetables are cooking, whisk together remaining 2 tablespoons olive oil, lemon juice, capers, maple syrup, and mustard.
  • 7. Place warm roasted root vegetables on serving platter, and pour dressing over the vegetables. Top with caramelized tomatoes.

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