Serves 6-8. It’s such an easy, DELICIOUS way of eating veggies. love love love the taste and looks.. omg i did it for my thanksgiving side dish. For he, my mother (a carnivore, and we are vegans) myself and my 17 month old THIS dish won the favorite of the Thanksgiving feast…beyond biscuits, potatoes, stuffing and a fabulous lentil walnut loaf! Now on to conquer the caramel pumpkin bark. Roasted Vegetables in Maple Syrup. (You should have about 1/2 cup of liquid.) Roasting the purple vegetables separately will also help keep all the colors looking their best. Spread onto a large non-stick rimmed baking sheet. I did mess up and add the balsamic vinegar and maple syrup to the veggies BEFORE putting them in the oven, but the flavor was still excellent. Place Brussels sprouts on the baking sheet in a single layer and roast for 25-30 minutes; stirring … Bake at 400° F (200° C) for a total of 45 minutes – taking out of the oven and stir the veggies every 15 minutes. Remove roasted vegetables from the oven. I don’t usually add sweetness to vegetables, but this recipe looks fabulous! Stockists. 6 medium carrots, quartered lengthwise and cut into 3-inch sections (or 2 cups baby carrots) Haha…I love your kids’ reaction to these veggies….too cute! I love roasted veggies, I could easily inhale the entire pan! Stir well to coat the vegetables in the dressing. Roasted Vegetables in Maple Syrup . Offers may be subject to change without notice. Thanks for sharing! cup maple syrup. When the vegetables are cooking in the oven, place the maple syrup and balsamic vinegar in a pan and bring to a boil. Stir to evenly coat. Dinner Tonight: Quick and Healthy Menus in 45 Minutes (or Less), Roasted Root Vegetables With Balsamic-Maple Glaze, 1 pound red onions, each cut into 8 wedges with root intact, 1 pound purple sweet potatoes, cut into 3/4-inch cubes, 1 pound small multicolored carrots, (including purple), cut on an angle into 2-inch-long pieces, divided, 1 pound parsnips, cut on an angle into 2-inch-long pieces. Cook for 1 minute. I made this tonight for guests and it was a big hit! My husband said he LOVED the veggies and even loved the parsnips (which he claims to otherwise hate.) Required fields are marked *. I could devour this whole pan. Love roasted veggies! Gerry, these are just stunning! 4570 Westminster Drive, London ON crinklawmaple@gmail.com 519-690-1086. Vegetables roasted with rosemary and olive oil, then finished with a drizzle of maple balsamic reduction. i’m DEFINITELY going to give these a go this week, thank you! salt and pepper. I could eat the whole platter myself! These vegetables are a must for your Thanksgiving table or next dinner party. Sprinkle both baking sheets of vegetables evenly with salt and pepper. Combine onions, purple sweet potatoes, purple carrots, and 2 tablespoons olive oil in a large bowl; toss to coat, and arrange in a single layer on a prepared baking sheet. I love adding balsamic to veggies! Dec 7, 2017 - These easy oven-roasted vegetables with balsamic vinegar and maple syrup are the perfect side dish to serve alongside a Thanksgiving turkey! Cooking Light is part of the Allrecipes Food Group. ... Before serving spritz with a bit of balsamic vinegar. I do maple/balsamic all the time! https://tasty.co/recipe/roasted-veggie-salad-with-maple-balsamic-vinaigrette Drizzle one tablespoon melted butter over Parmesan Garlic Herb Vegetables and sprinkle with 2 tablespoons freshly grated Parmesan. How long will these Maple Balsamic Roasted Brussel Sprouts with Bacon last in the fridge? Season with salt and pepper. Potato Pesto Linguine with Roasted Brussels Sprouts, Homemade Pasta with Mozzarella and Olives. "Roasted Root Vegetables With Balsamic-Maple Glaze" So delicious, I used half the maple syrup to lower the sugar content and it was still so satisfying. Place the rosemary sprigs into the baking dish and then place it in the oven to cook for about 50 minutes, or until desired tenderness. They generally taste best when fresh out of the oven since you get all of those nice crispy bits, but the flavour is still good after they’ve been sitting in the fridge for a few days. This was an amazing recipe and is a great use for all of the maple syrup we’ve amassed living in New England. Sign up to be the first to know what's new, Designed by Elegant Themes | Powered by WordPress. Preparing these roasted vegetables with balsamic vinegar is a great way to meal prep a huge batch of veggies for the week. Cut the roasted beets into wedges or slices. Roast at 375 … Add balsamic vinegar and maple syrup … Gorgeous! Remove from heat, and cool to room temperature; sauce will thicken to syrupy consistency upon cooling. Cooking Light may receive compensation for some links to products and services on this website. my favorite way to roast fall veggies! We made this for a Christmas dinner side today. Add to the baked vegetables. Looks very delicious. While vegetables bake, combine vinegar and syrup in a small saucepan over medium-high. Add the oil, salt, pepper, herbs and rosemary and toss … Stir once or twice during cooking. Pinned these gorgeous roots right away. Everyone were supriced of my cooking talent hahahah :-) thanks for sharing this ecipe. 2 . ‘Tis the season of casseroles, casseroles, and more casseroles. Meanwhile combine the 1/2 cup of balsamic vinegar and 1/2 cup of maple syrup in a small saucepan. Pour this dressing into the baking dish and mix the vegetables to ensure that they are coated in dressing. The maple syrup and balsamic vinegar caramelize into a beautiful glaze over the veggies during roasting. In the same bowl, combine turnips, parsnips, remaining carrots, and remaining 2 tablespoons olive oil, and toss to coat; arrange in a single layer on the other prepared baking sheet. Whisk the vinegar, olive oil, maple syrup, cinnamon, thyme, and black pepper in a small bowl. The balsamic-maple sauce is particularly delicious (and smartly added at the end to keep all flavors and colors vibrant). I’m Gerry, a full time Dad, husband and food blogger creating simple, tasty recipes just for you. Add carrots, season with salt and pepper and toss to coat. DIRECTIONS. Awesome Heather, I’ll be making them for our Thanksgiving for sure! Quick dinner ideas, nutrition tips, and fresh seasonal recipes. They’re like candy and so nice with the added maple syrup. Toss and flip the carrots every 10 minutes until they are vibrant and caramelized. These vegetables are so good, they may upstage everything else on the table. 2 . Thank you! I was SUPER excited to make this recipe for Thanksgiving as my 17 month old is CRAZY for root veggies, and with me on my second pregnancy now I suddenly like beets too (which I realize weren’t in your recipe but we subbed them out for the rutabaga.) Sprinkle with fresh thyme, and serve immediately. I made these for Thanksgiving dinner- they were a HUGE hit! Thank you! This site uses Akismet to reduce spam. You’re so welcome Martina, I love it when my readers love what they make! Maple Syrup: Adds a hint of extra natural sweetness to the mix. I’m sitting here snickering! Welcome to Foodness Gracious! Spread vegetables on one or two large parch­ment-lined baking sheets. Cooking time may vary depending on the size of the cut vegetables. Let the mixture come to a boil and reduce by half. I can just taste them from here! Using a rubber spatula, toss the brussels sprouts with the rendered bacon fat, olive oil, salt and pepper directly on the baking sheet. I also used White Balsamic Vinegar to keep the color of the veggies vibrant. Thanks Julie, It’s easy when I have two natural monkeys :). Cook for an additional minute. This with a smoked turkey breast….gonna happen. If the syrup gets hard like a caramel and is too stiff to pour, gently warm it in the microwave or stove top for about one minute. Feel free to add or substitute your favorite vegetables- just stick to ones with similar roasting times like butternut squash, sweet potatoes, cabbage, cauliflower and beets. Bake purple vegetable mixture at 450°F, without stirring, until tender, about 25 minutes. DIRECTIONS. The perfect fall veggie side dish! These will definitely be around at Thanksgiving Kelly! Place the vegetables on a large roasting pan or two baking sheets, making sure they are all level and not on top of one another. It’s a keeper :). In a skillet add the carrots, broth, maple syrup, butter, salt and pepper. Y’all know how much I love roasted vegetables — most of my side dishes start with a sheet pan, olive oil, salt and pepper. Mix the olive oil, balsamic vinaigrette, maple syrup, and garlic powder in a small container then pour the dressing over the veggies. This we delish! These may just convert sprout haters. Hundreds of delicious recipes, paired with simple sides, that can be on your table in 45 minutes or less. This recipe uses the simple Roasting Rules, with an added balsamic vinegar maple syrup glaze on … This is 100% the kind of food I love to eat. Only add as much syrup as you desire, keeping any leftovers in the fridge. In a large bowl combine all of the vegetables. In small bowl, combine oil, maple syrup, balsamic vinegar, salt, pepper, and rosemary. These look INCREDIBLE! Beautiful. i will return to this recipe. I’ve never made roasted veggies with maple syrup but cannot wait to give it a try! I’ll post a review soon on my website and thank you for sharing this! Stir for 2-3 minutes on low heat, until the gravy is thick. Add to casseroles like enchiladas or lasagna. Oil-free, gluten-free, healthy, and absolutely delicious. Ingredients Directions. Oven Roasted Maple-Balsamic Winter Vegetables Creamy sweet potatoes, chewy beets, and tender carrots are lightly glazed with the rich flavors of maple syrup and balsamic vinegar for a delicious side dish elegant enough for any holiday table. Bring to a boil, without stirring, and cook until mixture is thickened, 6 to 8 minutes. Can’t wait to try this maple/balsamic combo! In a large bowl mix together Brussels sprouts, carrots, olive oil, balsamic vinegar, maple syrup, … This herbal kit contains botanicals that are rich in antioxidants and nutrients intended to support healthy immune function. Heat a large skillet to medium heat. Baked Brie in Puff Pastry with Honey Nuts and Bacon. I love how rustic these look! Your email address will not be published. Add 1 tablespoon balsamic vinegar and 1 teaspoon maple syrup to the Maple Balsamic Vegetables and stir to evenly coat. Prep Time 15 mins Cook Time 50 mins Stir in the corn and dill. Maple-Balsamic Roasted Vegetables. Made it tonight for thanksgiving, turned out delish. Next, whisk in the vegetable stock, balsamic vinegar, maple syrup and season with a good pinch of sea salt and black pepper. Line 2 rimmed baking sheets with parchment paper, and lightly coat with cooking spray. WOW. These Holiday Oven Roasted Vegetables made with tamari, balsamic vinegar, and maple syrup are the perfect holiday side dish! i can’t believe that maple syrup + vegetables has never occured to me before?! Next, whisk in the vegetable stock, balsamic vinegar, maple syrup and season with a good pinch of sea salt and black pepper. Roasting brussels in a bit of oil and a hefty pinch of salt is heaven on it’s own; but roasting them with coconut oil, balsamic and real maple syrup is the most divine combination of sweet, savory goodness. Learn how your comment data is processed. this link is to an external site that may or may not meet accessibility guidelines. Our 31-day calendar of meals and tips shows you how to cook more and love it with fun, family-friendly meals that come together quickly and deliciously. Remove … Eat them on top of a salad or as a healthy & delicious side dish! Are you all about making cookies or sitting in a cozy sweater with a mug of hot chocolate? Roast for 25-30 minutes, or until vegetables turn brown and tender Who ever said that chicken wings, doughnuts, and pizza couldn't be healthy? Btw, I love your stories, they crack me up!! To prepare dressing, combine vinegars, brown sugar, maple syrup, thyme, salt and pepper in a small bowl. Healthy and hygenic Balsamic roasted vegetables. Use parchment paper if you like, but I didn't find it necessary. Reduce the heat and simmer slowly until it has reduced by about half and is nice and thick. Sugarhouse. About 30 minutes. Next time I won’t skip a step, but follow the directions completely. 16 cup chopped or cubed root vegetables (winter squash, onions, garlic, beets, parsnips, carrots, potato, sweet potato, etc) ½ cup maple syrup ⅓ cup olive oil (plus extra to coat pan) 2 Tbsp balsamic vinegar (optional) Thanks for the awesome recipe. I share easy family recipes from healthy salads to sweet desserts and everything in between! I’m not complaining. Check out my editors note for this month! Great idea to roast. Bake turnip mixture at 450°F, without stirring, until tender and lightly caramelized, 30 to 35 minutes. Serve warm or store in the refrigerator until ready to use. Preheat oven to 400°. It was easily the most delicious food on the table! 2 . Add the oil, salt, pepper, herbs and rosemary and toss to coat well. A little maple syrup is super tasty too! The vegetables are tossed with olive oil, salt and pepper and roasted … © Copyright 2020 Meredith Corporation. In a large bowl, combine vinegar, oil, syrup, and red pepper flakes. Roasted Vegetables in Maple Syrup. tablespoons brown sugar. Place in the oven and cook for about 45 minutes, checking that the point of a sharp knife spears the vegetables easily. Cover and cook 3 minutes; cook for 5 minutes if you want a soft, candied-style carrot. Combine the prepared vegetables in a large bowl and toss with oil. *Pinned! A crowd pleaser for those who love veggies! Arrange roasted vegetables on a platter, and drizzle with balsamic syrup. Place the carrots in a cold oven, then turn it to 425ºF. I love the maple syrup aspect to the root vegetables. Place vegetables on large baking sheet and pour mixture over them. Want a soft, candied-style carrot selection of veggies for the week combine vinegars, brown sugar, syrup... 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