Maple Roast Vegetables Recipes

MAPLE ROAST VEGETABLES

Maple Roast Vegetables image

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

Ingredients

7 carrots, peeled, sliced in half lengthwise, then cut into 2-inch pieces
2 red bell peppers, cut into large chunks
1 delicata squash, unpeeled, split lengthwise, seeds removed and cut into half moons (you could also use peeled butternut squash)
1 yellow onion, cut into wedges
2 tablespoons maple syrup
2 teaspoons oil
1 tablespoon kosher or sea salt

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 VEGETABLES

Maple-Roasted Vegetables image

Get the recipe for Maple-Roasted Vegetables.

Provided by Julia Levy

Time 25m

Number Of Ingredients 6

Ingredients

2 tablespoons olive oil
1 tablespoon pure maple syrup
0.5 teaspoon kosher salt
0.5 teaspoon black pepper
12 ounces Brussels sprouts, halved
8 ounces small carrots with tops, trimmed

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

MAPLE ROASTED ROOT VEGETABLES

Maple Roasted Root Vegetables image

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

Ingredients

2 -3 yukon gold potatoes, 1 1/2 inch pieces
1 large sweet potato, peeled and cut into 1 1/2 inch pieces
2 parsnips, peeled and cut into 2 inch long pieces
3 beets, peeled and cut into 1 1/2 inch pieces
2 large sweet onions, peeled,quartered
1/2 cup olive oil
1/3 cup maple syrup
3 cloves garlic, peeled,minced

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-GLAZED ROAST WITH WINTER VEGETABLES

Maple-Glazed Roast with Winter Vegetables image

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

Ingredients

1 stick unsalted vegan butter, melted
3/4 cup Dijon mustard
1/2 cup pure maple syrup
2 tablespoons vegan Worcestershire sauce
1 tablespoon garlic powder
Sea salt and freshly ground pepper
1 1-pound plant-based roast
1/2 pound assorted winter vegetables, such as acorn squash (cut into wedges) and mushroom caps
Vegetable oil, for drizzling
2 cloves garlic, minced
Sea salt and freshly ground pepper

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

Maple Roasted Vegetables image

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

Ingredients

2 lb baby-cut carrots
2 red, orange or yellow bell peppers, cut into 1-inch chunks
1 large onion, cut into wedges
2 lb yams or sweet potatoes, peeled and cut into 1-inch chunks
2 lb delicata squash, peeled, cut in half lengthwise and cut into 1-inch slices
1/2 cup maple syrup
3 tablespoons olive oil
1 tablespoon kosher or sea salt

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

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