Vegan Roasted Root Vegetables with Maple Glaze - Vegan
The Autumn Harvest Maple Glazed Veggies brings the vibrant hues and rich flavors of fall right to your table. This dish features an array of root vegetables, including sweet potatoes, carrots, and parsnips, roasted to caramelized perfection and drizzled with a delightful maple glaze. The sweet yet tangy glaze enhances the natural sweetness of the vegetables, creating a harmonious blend of flavors in each bite.
Ingrédients
- 2 larges carrots, peeled and chopped
- 2 medium parsnips, peeled and chopped
- 1 pound sweet potatoes, peeled and cubed
- 1 large red onion, chopped
- 2 tablespoons olive oil
- 3 tablespoons maple syrup
- 1 tablespoon balsamic vinegar
- 1 teaspoon dijon mustard
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1 teaspoon fresh thyme leaves
Instructions
- Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.
- In a large bowl, toss the carrots, parsnips, sweet potatoes, and red onion with olive oil, salt, and pepper.
- Spread the vegetables evenly on the prepared baking sheet.
- Roast in the oven for 25-30 minutes, or until the vegetables are tender and caramelized.
- In a small bowl, whisk together the maple syrup, balsamic vinegar, and dijon mustard.
- Remove the roasted vegetables from the oven and drizzle the maple glaze over them.
- Sprinkle fresh thyme leaves on top and toss gently to combine.
- Return the vegetables to the oven for an additional 5 minutes to let the glaze set.
- Serve warm and enjoy!
Nutrition (per 100g)
Serving: 100g | Calories: 220kcal | Carbohydrates: 42g | Protéines: 3g | Fat: 6g | Sucre: 15g
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