Maple Glazed Winter Vegetables Recipes

MAPLE-MUSTARD GLAZED VEGETABLES

Maple-Mustard Glazed Vegetables image

These are so good. The vegetables are baked in a sweet glaze. You won't be sorry you made this, it has become one of my family's favorites!

Provided by heatherteeter

Categories Side Dish Vegetables Onion

Time 1h30m

Yield 6

Number Of Ingredients 8

Ingredients

2 pounds potatoes, cut into 1-inch pieces
½ pound fresh green beans, trimmed
1 yellow onion, thickly sliced
¼ cup maple syrup
3 tablespoons soy sauce
3 tablespoons Dijon mustard
2 tablespoons olive oil
2 cloves garlic, minced

Steps:

Preheat the oven to 400 degrees F (200 degrees C).
Place potatoes, beans, and onion into a 9x13-inch casserole dish.
Stir maple syrup, soy sauce, mustard, olive oil, and garlic together in a bowl. Pour over veggies and mix until evenly coated. Cover with aluminum foil.
Roast in the preheated oven for 25 minutes.
Remove veggies from the oven and remove foil. Stir, ensuring sauce is distributed evenly. Reduce oven temperature to 350 degrees F (175 degrees C).
Return veggies to the oven and bake, uncovered, for an additional 25 minutes.
Remove from the oven; toss again. Return to the oven and bake until tender, about 25 minutes more. Serve piping hot or lukewarm.

Nutrition Facts : Calories 231 calories, Carbohydrate 44 g, Fat 4.8 g, Fiber 5.3 g, Protein 4.7 g, SaturatedFat 0.7 g, Sodium 652.8 mg, Sugar 11.3 g

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.

WINTER SQUASH WITH MAPLE GLAZE

Winter Squash with Maple Glaze image

You can use any type of winter squash in this simple vegetable bake, but I like to use at least two varieties. It can be assembled a day ahead, then baked just before serving.-Teri Kreyche, Tustin, California

Provided by Taste of Home

Categories Side Dishes

Time 1h10m

Yield 6 servings.

Number Of Ingredients 10

Ingredients

2 cups chopped peeled parsnips
2 cups cubed peeled kabocha squash
2 cups cubed peeled butternut squash
1/3 cup butter, cubed
1/2 cup maple syrup
1 tablespoon minced fresh rosemary or 1 teaspoon dried rosemary, crushed
1 garlic clove, minced
1/2 teaspoon salt
1/4 teaspoon pepper
3/4 cup coarsely chopped almonds

Steps:

Preheat oven to 375°. In a large bowl, combine parsnips and squashes. In a small saucepan, melt butter over medium heat; whisk in maple syrup, rosemary, garlic, salt and pepper. Pour over vegetables and toss to coat., Transfer to a greased 11x7-in. baking dish. Bake, covered, 40 minutes. Uncover; sprinkle with almonds. Bake until vegetables are tender, 10-15 minutes longer.

Nutrition Facts : Calories 339 calories, Fat 19g fat (7g saturated fat), Cholesterol 27mg cholesterol, Sodium 290mg sodium, Carbohydrate 43g carbohydrate (22g sugars, Fiber 7g fiber), Protein 5g protein.

MAPLE GLAZED WINTER VEGETABLES

Maple Glazed Winter Vegetables image

It 's getting close to turkey time and I'm in planning mode. I think these would be a fresh addition to the average potato and gravy. These just might become the new old tradition.

Provided by iris mccall @irislynn

Categories Vegetables

Number Of Ingredients 9

Ingredients

1 pound(s) parsnips, peeled cut to 2&1/2 inch pieces
1 pound(s) carrots, peeled and cut the same as above
1 pound(s) turnips, cut to thin wedges
1 pound(s) brussel sprouts, trimmed and halved
1 - 4' piece of inger, cut to strips (2/3 cup)
6 tablespoon(s) butter, unsalted
2 teaspoon(s) kosher salt & black pepper
3 - grated ginger
3 tablespoon(s) maple syrup

Steps:

Heat oven to 425 degrees. Spread the vegetables and ginger matchsticks on heavy rimmed baking sheets.
Drizzle with butter and sprinkle with salt and pepper. Toss to coat and place in a single layer. Roast, tossing a couple of times until tender and golden brown, 30 minutes
In a small bowl, combine maple syrup and grated ginger. Drizzle over vegetables, toss to coat and roast for 5 more minutes. Serve warm

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