Maple Roasted Vegetables Recipes
MAPLE ROASTED VEGETABLES
Just chop and peel your favorite root vegetables, then pop them in the oven for this no-fuss side dish. Maple syrup adds a touch of sweetness that makes the dish kid-friendly, too.
Categories Side Dish
Time 1h20m
Yield 12
Number Of Ingredients 8
Steps:
- Heat oven to 400°F. Spray two 15x10x1-inch pans with cooking spray.
- In large bowl, toss all ingredients. Spread evenly into pans.
- Roast uncovered for 1 hour until vegetables are tender and golden.
Nutrition Facts : Calories 180, Carbohydrate 33 g, Cholesterol 0 mg, Fat 1, Fiber 5 g, Protein 3 g, SaturatedFat 1/2 g, ServingSize 1 Serving, Sodium 660 mg, Sugar 18 g, TransFat 0 g
MAPLE ROAST VEGETABLES
Provided by Catherine McCord
Categories Pepper Side Low Fat Vegetarian Kid-Friendly Quick & Easy Low Cal High Fiber Carrot Squash Healthy Weelicious Vegan Pescatarian Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free Kosher Small Plates
Yield Serves 6
Number Of Ingredients 7
Steps:
- Preheat oven to 425 degrees.
- Place all the ingredients in a bowl and toss to coat the vegetables (at this point you can place the vegetables in a large zipper bag and refrigerate overnight).
- Pour the vegetables on to a foil lined sheet tray and roast for 50 minutes, stirring halfway through, or until tender and golden.
- Serve.
MAPLE ROASTED ROOT VEGETABLES
The roasting makes these veggies extra sweet and even people who don't like beets or parsnips usually love this dish. You might want to line the baking sheets with parchment or use a Silpat mat.
Provided by Geema
Categories Vegetable
Time 1h40m
Yield 6 serving(s)
Number Of Ingredients 8
Steps:
- Preheat the oven to 400.
- Place the cut root vegetables in a single layer on one or two large baking sheets.
- Stir together the oil, maple syrup and garlic cloves and drizzle over the vegetables.
- Stir to combine the oil with the veggies and then spread once again in a single layer on the baking sheet.
- Season with salt and pepper.
- Bake for about 1 hour until the vegetables are done and a little caramelized from the syrup.
- Serve immediately.
MAPLE BALSAMIC ROASTED VEGETABLES
Vegetables roasted with rosemary and olive oil, then finished with a drizzle of maple balsamic reduction. These vegetables are a must for your Thanksgiving table or next dinner party.
Provided by foodnessgracious
Categories Side Dish
Time 1h10m
Number Of Ingredients 12
Steps:
- Preheat the oven to 350 degrees F.
- In a large bowl combine all of the vegetables. Add the oil, salt, pepper, herbs and rosemary and toss to coat well.
- Place the vegetables on a large roasting pan or two baking sheets, making sure they are all level and not on top of one another.
- Place in the oven and cook for about 45 minutes, checking that the point of a sharp knife spears the vegetables easily.
- When the vegetables are cooking in the oven, place the maple syrup and balsamic vinegar in a pan and bring to a boil.
- Reduce the heat and simmer slowly until it has reduced by about half and is nice and thick.
- Once the vegetables are ready, lightly drizzle some of the syrup over them and return to the oven for 5 more minutes.
- Serve warm or store in the refrigerator until ready to use.
Nutrition Facts : Calories 250 kcal, ServingSize 1 serving
MAPLE ROASTED VEGETABLES
Provided by Metro
Time 45m
Yield 4
Number Of Ingredients 5
Steps:
- Preheat oven or BBQ to 200ºC (400ºF).Combine chopped vegetables, maple sugar, chopped fresh rosemary and olive oil in a large bowl. Season with salt and pepper.Bake for about 30 minutes or until desired doneness is reached.Place on a wax-covered baking sheet.Source: Érable du Québec
MAPLE-GLAZED ROAST WITH WINTER VEGETABLES
Makini Howell knows a thing or two about hosting a plant-based holiday: She was raised vegan, and she has served a four-course Thanksgiving dinner at her Seattle restaurant, Plum Bistro, since it opened in 2009. Her recipes come from her family and include a smoked seitan roast developed by her late father. "I wanted to serve something that looked like a ham or turkey for that familiar feeling," she says. Assuming most people don't want to make their own seitan, Makini adapted the recipe to focus on the rich maple glaze, which you can use to dress up a store-bought roast.
Provided by Food Network
Categories main-dish
Time 1h15m
Yield 4 to 6 servings
Number Of Ingredients 11
Steps:
- Make the glaze: Whisk the melted butter, mustard, maple syrup, Worcestershire sauce and garlic powder in a bowl; season liberally with salt and pepper. Set the glaze aside.
- Cook the roast: Preheat the oven to 375˚ F. Place the roast in a roasting pan or baking dish and pour the glaze on top. Cover with foil and bake 15 minutes, then remove the foil and bake 5 more minutes.
- Meanwhile, make the vegetables: Put the vegetables on a rimmed baking sheet and drizzle with vegetable oil; add the garlic, season with salt and pepper and toss. Roast until almost fork-tender, 10 to 15 minutes. (If mixing vegetables, note that they may be done at different times.)
- Slice the roast about 1/4 inch thick in the pan. Add the roasted vegetables to the pan with the roast. Brush everything with the glaze from the pan, cover with foil and return to the oven. Roast about 10 minutes, then remove the foil and continue roasting until the glaze starts to bubble and caramelize and the vegetables are fork-tender, about 10 more minutes.
MAPLE-ROASTED VEGETABLES
Get the recipe for Maple-Roasted Vegetables.
Provided by Julia Levy
Time 25m
Number Of Ingredients 6
Steps:
- Preheat oven to 475°F. Stir together olive oil, maple syrup, salt, and pepper in a large bowl. Add Brussels sprouts and carrots, and toss to coat. Spread in an even layer on a large rimmed baking sheet, and bake in preheated oven until caramelized and tender, 15 to 20 minutes.
Nutrition Facts : Calories 131 kcal, Carbohydrate 16 g, Protein 3 g, SaturatedFat 1 g, Sodium 297 mg, Sugar 7 g, Fat 7 g, ServingSize 4 (serving size, UnsaturatedFat 0 g
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- Combine olive oil, maple syrup, and apple cider vinegar into a small bowl or 1-cup measuring cup and whisk until smooth.
- Place the prepared root vegetables into a large mixing bowl. Pour the maple oil over the vegetables and toss until they're evenly coated.
- Spread the vegetables evenly between the two baking sheets. Ensure that none of the vegetables are too tightly packed together. There will be residual maple oil at the bottom of the bowl, so pour that over the vegetables and toss on pan until evenly coated. Sprinkle the vegetables with salt and pepper.
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