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Published on October 27th, 2010 | by Andrea Bertoli

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Maple Roasted Vegetables

Similar to the Wicked Good Roasted Vegetables, but made just a little bit better with the addition of maple syrup and dijon mustard: creamy, sweet, and comforting. This colorful dish will be welcome at all of your holiday potlucks this year!

Maple Roasted Vegetables

3 cups chopped Kabocha pumpkin
2 cups chopped beets
1 cup thinly sliced red onion
1 cup chopped carrots
3 Tablespoons olive oil, divided
pinch salt and pepper
1 Tablespoon apple cider vinegar
1 Tablespoon maple syrup
1 Tablespoon Dijon mustard

  1. Preheat oven to 375°.
  2. Add all vegetables to a large bowl. Toss with 2 Tablespoons olive oil, salt, and pepper. Toss to coat.
  3. Pour vegetables into a 9 x 13 baking dish and bake for 30 minutes. Toss vegetables to turn, and bake 15 minutes more, or until veggies are fork-tender.
  4. In a small bowl, whisk together 1 Tablespoon olive oil, vinegar, maple syrup, and mustard. Set aside.
  5. Immediately after removing vegetables from the oven, pour dressing and stir quickly to coat. Let stand at least 10 minutes before serving.

Yield: about 6 servings


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About the Author

A vegan chef, cookbook author, educator, writer, surfer, and yogi based in San Francisco, Andrea is also the Accounts Manager for Important Media. Follow her foodie adventures at AndreaBertoli.com, Vibrant Wellness Journal, Green Living Ideas and Eat Drink Better. Find more from Andrea on Facebook and Instagram



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