Best Maple Roast Vegetables Recipes

Orange-Maple Roast Chicken and Vegetables image

Provided by By Betty Crocker Kitchens

Categories Entree

Time 1h30m

Yield 4

Number Of Ingredients 14

4 chicken leg quarters (4 1/2 lb)
1 teaspoon salt
1 teaspoon freshly ground pepper
1 tablespoon vegetable oil
1/4 cup real maple syrup
1/4 cup chicken broth
2 teaspoons grated orange peel
2 tablespoons orange juice
2 tablespoons bourbon
1 tablespoon Dijon mustard
1 1/2 lb fresh Brussels sprouts, trimmed, cut in half
4 carrots, cut into 2-inch pieces
2 tablespoons butter, cut into pieces
1/2 cup pecan pieces, toasted

Steps:

Heat oven to 350°F. Sprinkle chicken with 1/2 teaspoon each of the salt and pepper. In 12-inch skillet or Dutch oven, heat oil over medium-high heat. Add chicken; cook 2 minutes on each side or until browned. Remove chicken to large shallow roasting pan.
In small bowl, mix syrup, broth, orange peel, orange juice, bourbon, mustard, and remaining 1/2 teaspoon each salt and pepper. Place Brussels sprouts and carrots around chicken in pan; dot with butter. Drizzle vegetables with 1/4 cup of the orange mixture. Brush chicken with 1/4 cup orange mixture.
Roast 1 hour 15 minutes, brushing every 20 minutes with orange mixture and stirring vegetables once, or until meat thermometer reads at least 165°F. In 1-quart saucepan, heat remaining orange mixture to boiling. Boil 2 minutes. Serve orange sauce with chicken and vegetables. Sprinkle with pecans.

Nutrition Facts : ServingSize 1 Serving

Maple Roast Vegetables image

Provided by Catherine McCord

Yield Serves 6

Number Of Ingredients 7

7 carrots, peeled, sliced in half lengthwise, then cut into 2-inch pieces
2 red bell peppers, cut into large chunks
1 delicata squash, unpeeled, split lengthwise, seeds removed and cut into half moons (you could also use peeled butternut squash)
1 yellow onion, cut into wedges
2 tablespoons maple syrup
2 teaspoons oil
1 tablespoon kosher or sea salt

Steps:

Preheat oven to 425 degrees.
Place all the ingredients in a bowl and toss to coat the vegetables (at this point you can place the vegetables in a large zipper bag and refrigerate overnight).
Pour the vegetables on to a foil lined sheet tray and roast for 50 minutes, stirring halfway through, or until tender and golden.
Serve.

MAPLE ROAST CHICKEN WITH WINTER VEGETABLES image

Yield 4-6 servings

Number Of Ingredients 7

2 Tbs butter, melted
1 roasting chicken
1/2 tsp salt
Your choice of 4 harvest vegetables (carrots, onions, celery, parsnips, winter squash, sweet potatoes) Peeled and cut into 3 inch chunks
1/4 tsp freshly ground black pepper
1/2 tsp dried rosemary
1/2 to 3/4 maple syrup

Steps:

Place oven rack on lowest level, then preheat oven to 400. Spread vegetables evenly in a roasting pan. Place chicken on top. Brush melted butter over breast of chicken and sprinkle with salt, pepper and rosemary. Place in oven and baste about every 10 min. with maple syrup. When you run out of syrup, continue bating with pan juices. Roast until chicken is tender and crispy, golden brown, about 1 1/2 to 2 hours. The veggies will be sweet and soft. Let stand 10 min before carving.