WINTER VEGETABLE ROAST WITH MAPLE-MUSTARD VINAIGRETTE
Provided by Peter Kaminsky
Categories Garlic Onion Side Roast Christmas Vegetarian Rosemary Carrot Parsnip Winter Vegan Thyme Potluck Pescatarian Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free Kosher
Yield Serves 8
Number Of Ingredients 13
Steps:
- 1. Preheat oven to 350 degrees.
- 2. Peel parsnips and carrots; depending on size, cut lengthwise in half or quarters, about 4 inches long.
- 3. In a large bowl, toss parsnips, carrots, onions, and garlic with 1/2 cup olive oil, thyme, rosemary, salt, and pepper.
- 4. Spread vegetables on one large sheet pan or two smaller pans, and place in oven. Roast for about an hour, turning vegetables once or twice, to get a nice crust on both sides.
- 5. Meanwhile, heat large skillet, and film with 2 tablespoons olive oil. Add tomatoes, cut side down, and caramelize (no more than 10 minutes). Sauté in two batches. Remove to bowl, and set aside.
- 6. While the vegetables are cooking, whisk together remaining 2 tablespoons olive oil, lemon juice, capers, maple syrup, and mustard.
- 7. Place warm roasted root vegetables on serving platter, and pour dressing over the vegetables. Top with caramelized tomatoes.
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.
ROASTED VEGGIE SALAD WITH MAPLE BALSAMIC VINAIGRETTE RECIPE BY TASTY
Here's what you need: bell pepper, sweet potato, brussels sprouts, red onion, fresh oregano, salt, pepper, olive oil, spinach, feta cheese, olive oil, balsamic vinaigrette, maple syrup
Provided by Merle O'Neal
Categories Lunch
Yield 4 servings
Number Of Ingredients 13
Steps:
- Preheat oven to 400ºF (200ºC).
- Combine all vegetables (except spinach) in large bowl and stir.
- Add salt, pepper, oregano, and olive oil for the salad and stir.
- Spread vegetables on baking sheet and bake for 40 minutes.
- To prepare the dressing, combine olive oil, balsamic vinaigrette, and maple syrup in a small bowl and stir until well-combined.
- In a bowl, add spinach and any other greens you prefer. Sprinkle roasted vegetables and feta cheese over the top.
- Drizzle dressing over salad.
- Enjoy!
Nutrition Facts : Calories 379 calories, Carbohydrate 36 grams, Fat 24 grams, Fiber 6 grams, Protein 6 grams, Sugar 13 grams
MAPLE DIJON ROASTED WINTER VEGETABLES
Make and share this Maple Dijon Roasted Winter Vegetables recipe from Food.com.
Provided by Brookelynne26
Categories Potato
Time 35m
Yield 4 serving(s)
Number Of Ingredients 8
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.
Nutrition Facts : Calories 264.7, Fat 11.1, SaturatedFat 1.5, Sodium 490.4, Carbohydrate 41.2, Fiber 8, Sugar 18.2, Protein 2.8
ROASTED FALL VEGGIES WITH LEMON AND MUSTARD VINAIGRETTE
Roasting veggies intensifies the flavor, this is a veggie combination that goes well together and seems to all get roasted at the same time, you can also add in potatoes and/or fennel bulb, but remember if you add in veggies such as potatoes or fennel they will take a longer time to cook, just keep and eye on them, and maybe remove all of the other veggies and continue to roast until done. The lemon-mustard vinaigrette can be made ahead of time, and ALL ingredients can be adjusted to suit taste. This is a wonderful side dish to serve with a turkey or roasted chicken dinner. If you like then roast the veggies with fresh garlic mixed with the olive oil.
Provided by Kittencalrecipezazz
Categories Lemon
Time 1h
Yield 6-8 serving(s)
Number Of Ingredients 17
Steps:
- Set oven to 400°F.
- Grease a large baking sheet/pan.
- Mix all the veggies with olive oil and garlic (if using) to coat well.
- Season with salt and pepper.
- Place on the baking pan.
- Roast in oven for about 30-35 minutes, or until tender.
- To make the lemon-mustard vinaigrette: whisk all ingredients together while the veggies are roasting.
- Place the roasted veggies in a serving bowl and pour the vinaigrette over the warm veggies, then serve.
- Garnish with fresh herbs if desired.
- Delicious!
Nutrition Facts : Calories 222.1, Fat 18.6, SaturatedFat 2.6, Sodium 51.5, Carbohydrate 13.4, Fiber 3.7, Sugar 7.6, Protein 2.5
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