Roasted Vegetables With Maple Rosemary Glaze Recipes

ROASTED VEGETABLES WITH MAPLE & ROSEMARY GLAZE

Steps:

• Preheat the oven 220°C fan (425F)Slice the carrots, parsnips into 1 1/2 inch batons and the Brussel sprouts in half (can be left whole)
• Place cut veg directly onto a baking tray ready to be coated with the glaze
• Mix olive oil, garlic, maple syrup, rosemary leaves salt and pepper in a jug.
• Pour glaze over the vegetables, give them a stir to ensure full coating.
• Place in the oven (preferably a lower shelf) and cook for 40 minutes, turn the veg halfway through.If they start browning before 40 minutes you may need to add a sheet of foil on top.
• Serve with your dinner

MAPLE BALSAMIC ROASTED VEGETABLES

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.

MAPLE GLAZED PORK & ROASTED VEGGIES RECIPE BY TASTY

Steps:

• Preheat oven to 375˚F (190˚C).
• Place Brussels sprouts and baby carrots separately on a foil-lined baking sheet with room in the center for the pork.
• Drizzle with olive oil. Sprinkle with sea salt and pepper. Mix to combine.
• Place pork in center of baking sheet. Sprinkle with sea salt and pepper. Rub to combine and add the rosemary sprigs on top of the pork.
• Bake in oven for 40 minutes, or until internal temperature of the pork reaches 145˚F (63˚C).
• Let pork rest 5-10 minutes.
• While pork is resting, mix olive oil, balsamic vinegar, and maple syrup in a small saucepan.
• Cook on medium heat until sauce thickens and reduces by ⅓, about 3-4 minutes.
• Immediately spoon reduced sauce on the pork.
• Enjoy!

MAPLE-GLAZED ROAST WITH WINTER VEGETABLES

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 ROSEMARY GLAZE

Steps:

• To make Maple Apple Chicken: Cut 2 large apples into 8 chunks each. Place the chunks around the chicken, Brush the hot glaze over the chicken and drizzle it over the apples. Bake as directed below.
• Preheat the oven to 350 degrees F. Lightly coat a 13 by 9-inch pan with nonstick cooking spray. Place the chicken in the pan. Stir the maple syrup, apple juice, butter, shallot, and rosemary together in small saucepan and place over high heat. Bring to a boil, then lower the heat to maintain a gentle boil. Boil for 8 to 10 minutes, stirring frequently. The mixture will thicken.
• Brush the hot mixture over the chicken. Bake until the chicken is hot and the glaze is bubbly, about 20 minutes, basting 2 or 3 times.