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
- Preheat oven to 375°.
- Add all vegetables to a large bowl. Toss with 2 Tablespoons olive oil, salt, and pepper. Toss to coat.
- 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.
- In a small bowl, whisk together 1 Tablespoon olive oil, vinegar, maple syrup, and mustard. Set aside.
- 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