Best Maple Glazed Winter Vegetables Recipes

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.

ROASTED WINTER VEGETABLES

Roasted Winter Vegetables image

Provided by Ina Garten

Categories side-dish

Time 55m

Yield 8 servings

Number Of Ingredients 8

Ingredients

1 pound carrots, peeled
1 pound parsnips, peeled
1 large sweet potato, peeled
1 small butternut squash, peeled and seeded (about 2 pounds)
3 tablespoons good olive oil
1 1/2 teaspoons kosher salt
1/2 teaspoon freshly ground black pepper
2 tablespoons chopped flat-leaf parsley

Steps:

Preheat the oven to 425 degrees F.
Cut the carrots, parsnips, sweet potato, and butternut squash in 1 to 1 1/4-inch cubes. All the vegetables will shrink while baking, so don't cut them too small.
Place all the cut vegetables in a single layer on 2 baking sheets. Drizzle them with olive oil, salt, and pepper. Toss well. Bake for 25 to 35 minutes, until all the vegetables are tender, turning once with a metal spatula.
Sprinkle with parsley, season to taste, and serve hot.

MISO MAPLE ROASTED ROOT VEGETABLES

Miso Maple Roasted Root Vegetables image

Provided by Katie Lee Biegel

Categories side-dish

Time 55m

Yield 4 to 6 servings

Number Of Ingredients 11

Ingredients

2 tablespoons unsalted butter
2 tablespoons miso paste
2 tablespoons maple syrup
1 tablespoon soy sauce
1 tablespoon rice wine vinegar
2 teaspoons sesame seeds
Pinch crushed red pepper flakes
3 large carrots, cut into 1/2-inch pieces
3 large parsnips, cut into 1/2-inch pieces
1 large fennel bulb, sliced
Kosher salt and freshly ground black pepper

Steps:

Preheat the oven to 425 degrees F. Line a baking sheet with parchment paper.
Combine the butter, miso paste, maple syrup, soy sauce, rice wine vinegar, sesame seeds and crushed red pepper in a small saucepan over medium heat. Cook, whisking, until melted and syrupy, about 5 minutes.
Toss the carrots, parsnips and fennel with the miso mixture in a large bowl and sprinkle with salt and pepper. Transfer to the prepared baking sheet and spread in an even layer. Bake until the vegetables are tender and caramelized, 35 to 40 minutes.

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

WINTER VEGETABLE ROAST WITH MAPLE-MUSTARD VINAIGRETTE

Winter Vegetable Roast with Maple-Mustard Vinaigrette image

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

Ingredients

8 medium parsnips, peeled or scrubbed
8 medium carrots, peeled or scrubbed
4 medium red onions, peeled and quartered
2 heads garlic, halved
1/2 cup plus 4 tablespoons olive oil
8 sprigs fresh thyme
4 sprigs fresh rosemary
Salt and freshly ground black pepper to taste
40 cherry tomatoes, halved
4 tablespoons lemon juice
4 tablespoons capers, roughly chopped
1 tablespoon maple syrup
1 teaspoon Dijon mustard

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.