Maple Dijon Roasted Root Vegetables Recipes

MAPLE DIJON ROASTED ROOT VEGETABLES

Steps:

• In a small bowl or jar, combine the olive oil, maple syrup, vinegar, Dijon, salt and pepper. Mix well. The dressing can be made in advance and will store, tightly sealed, a week or more in the refrigerator. Cut vegetables into 1-2 inch chunks and toss with vinaigrette to coat lightly. Spread evenly over a greased baking sheet and bake in a 425-degree oven for 20-25 minutes or until golden brown.

MAPLE ROASTED ROOT VEGETABLES

Steps:

• Preheat oven to 450°.
• Combine first 6 ingredients in a 13 x 9-inch baking dish coated with cooking spray, tossing well to coat.
• Bake at 450° for 10 minutes. Stir in syrup.
• Bake an additional 20 minutes or until tender and golden, stirring after 10 minutes.

MAPLE ROASTED ROOT VEGETABLES

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 DIJON ROASTED WINTER VEGETABLES

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.

SAVORY ROASTED ROOT VEGETABLES

Steps:

• Preheat an oven to 400 degrees F (200 degrees C).
• Place the beet, carrot, onion, potatoes, garlic, and garbanzo beans into a 9x13 inch baking dish. Drizzle with the olive oil, then season with thyme, salt, and pepper. Mix well.
• Bake, uncovered, in the preheated oven for 30 minutes, stirring once midway through baking. Remove the baking dish from the oven, and stir in the wine. Return to the oven, and bake until the wine has mostly evaporated and the vegetables are tender, about 15 minutes more. Stir in the beet greens, allowing them to wilt from the heat of the vegetables. Season to taste with salt and pepper before serving.