Maple-mustard roasted vegetables recipe

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Pamela
November 12, 2013
21 Comments

Categories: Gluten-free/gluten-free adaptable, Holiday, Recipes, Vegetables, Vegetarian

This is the first year that my Thanksgiving menu has not been finalized so close to Thanksgiving. I am not freaking out yet, but I might need an intervention. I come up with new recipes every year for the Thanksgiving classes I teach and then I want to include them in my personal Thanksgiving dinner. The problem is, the last few years I have just added to the menu without taking anything off and I think I am now at maximum menu capacity. Also, there’s no balance to a meal with four Brussels sprout dishes, now is there? I keep asking my husband, “can we just take stuffing off the menu?” And he looks at me like I’m crazy. Then he asks me, “why don’t you take the sweet potato casserole off the menu?” Then I look at him like he’s really crazy. I think I’m just going to take my Thanksgiving CEO job a little more seriously and make the tough choices. Some dishes just aren’t going to make the cut this year (unless I get a few more ovens and a few more hours in the day) and I am prepared to deal with the backlash from my people.

If you are still looking for a winner side dish or two to add to your Thanksgiving menu, then look no further than these delicious vegetables. I think what every Thanksgiving table needs is a little more color, i.e. vegetables and a little more texture, i.e. something other than soft, mushy food. I love this recipe because it’s more interesting than just roasting vegetables with olive oil or coconut oil. A little sweetness from the maple syrup, some acidity from the white wine and a touch of tang from the mustard — how good does that sound? No marshmallows, no canned cream of something, no swimming pool of heavy cream. Just beautiful vegetables tasting like they should. You can choose whatever vegetables in whatever quantities you like and they are all super nutritious so you won’t go wrong there. But….I’ll tell you what you shouldn’t omit. Love, love, love the parsnips, and the red onion and the Brussels sprouts. If you’re trying to keep it simple, do those three (or sub halved shallots for the onion) and pick either butternut squash or carrots or sweet potatoes to join the party.

A little advice though — one year I made 6 sheet pans of these in one oven — two pans side-by-side, three racks — and they didn’t caramelize as beautifully as I would have liked. Too much vegetable closeness. And they take a little time in the oven, so you need to plan for your turkey to rest for about 40 minutes and then allow 10-15 minutes for carving and that timing should be about right. But if you are reheating stuffing, sweet potato casserole and other stuff, you’ll need to roast these veggies before the turkey goes in and then just do a quick reheat before serving. That will work just fine. And if there’s no way you have room to add these to this year’s Thanksgiving menu, there’s always Christmas dinner, which is less than four weeks after Thanksgiving. Ok, now I’m freaking out!

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Maple-Mustard Roasted Vegetables

Author:Pamela

Serves:6

Ingredients

¼ cup unrefined, cold-pressed, extra-virgin olive oil or unrefined coconut oil
2 Tablespoons 100% pure maple syrup
1 teaspoon whole grain mustard
2 Tablespoons dry white wine
2 teaspoons fresh thyme leaves, chopped
½ pound butternut squash, peeled and chopped into ½-inch pieces
2 carrots, chopped into ½-inch pieces
1 red onion, peeled and cut into sixths or eighths (keep root attached)
2 parsnips, peeled and chopped into ½-inch pieces
1 medium sweet potato (e.g. Garnet or Jewel), peeled and chopped into ½-inch pieces
10 medium Brussels sprouts, halved
Sea salt and freshly ground black pepper

Instructions

Preheat oven to 400 degrees. Line 2 baking sheets with parchment paper. (I've noticed that darker sheet pans, even lined with parchment paper, caramelize vegetables better/more quickly than light-colored pans.)
In a large bowl, whisk together the oil, syrup, mustard, wine and thyme. Make sure the maples syrup is well incorporated. Add all the vegetables and toss to coat.
Spread evenly between the two pans in one layer and sprinkle well with salt and pepper (about ¾ teaspoon salt or more.)
Roast vegetables until tender and slightly caramelized, about 50 minutes, tossing after 30 minutes. You may need to rotate the pans if they are not side-by-side in the oven or if your oven has hot spots.

Notes

These are just examples of vegetables that work nicely together and with these flavors. Feel free to concentrate on fewer vegetables, and use more of them.

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Comments

Donita
December 3, 2014 at 3:41 pm
This veggie dish was a huge hit at our Thanksgiving dinner. I will definitely serve it again!
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- PamelaModerator
  December 3, 2014 at 9:26 pm
  Great! It’s so versatile, you can really make it fall and winter for any occasion. 🙂
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Ginny
November 26, 2014 at 2:08 am
I’ve made this recipe several times. We love it! Due to oven space, I’m wondering what your thought are on making these either today or early tomorrow and then reheating right before we eat, Thursday night? If you think it would work how would you go about reheating? Thank you so much!!
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- PamelaModerator
  November 26, 2014 at 10:44 am
  I think you should cut and refrigerate the veggie today and make them tomorrow morning. Leave them out at room temperature. Then when the turkey is out of the oven reheat in a 350 degree oven either in the serving dish or on the sheet pans you cooked them on. Just enough to get them warm — shouldn’t take too long. 🙂
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    Ginny
    November 26, 2014 at 11:21 am
    Thank you so much, Pamela. That is what I will do! Happy Thanksgiving!
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    - PamelaModerator
      November 26, 2014 at 12:44 pm
      You too!!
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Ginny
December 30, 2013 at 4:15 am
I made these Christmas Day. My husband, who professes to not like vegetables, told me that he would happily eat these every day of his life. Thank you! Thank you! Thank you!!!!!
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- PamelaModerator
  December 30, 2013 at 4:43 pm
  That is the best response! Nice job!
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Allison Thompson
November 22, 2013 at 9:48 am
We have some beautiful beets in our garden. Do you think they would be a good addition or would they stain everything magenta?
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- PamelaModerator
  November 22, 2013 at 10:50 pm
  I think they would be perfect in here. Just peel them before roasting. They should not turn everything magenta.
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- PamelaModerator
  November 22, 2013 at 10:50 pm
  I think they would be perfect in here. Just peel them before roasting. They should not turn everything magenta.
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Tracy
November 15, 2013 at 8:19 am
Pamela- Can the veggies be cut the day before or that morning, or will they turn color? also can you make the dressing for it the day before?
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- PamelaModerator
  November 15, 2013 at 2:40 pm
  Hi Tracy! You can cut the vegetables the day before, except sweet potatoes — they start to get spotty — and refrigerate. You can make the mixture you pour on top for roasting the day before.
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Amy
November 14, 2013 at 3:56 pm
Thank you so much for all of your helpful tips for Thanksgiving! It’s so generous of you to share your recipes and plans. I don’t have much of a say because my mom still hosts Thanksgiving and we’ve had the same menu since I can remember (we have some die-hard traditionalists that also might mutiny if certain items aren’t on the table.) But as I was reading your post about how everything is mushy and soft, I realized how right you are! I’m a huge veggie fan so I’m going to try to sneak this recipe in. Wish me luck 🙂 And thanks again!
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- PamelaModerator
  November 14, 2013 at 8:01 pm
  Good luck! You’ll do a great job! 🙂
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Laura Jolna
November 13, 2013 at 12:15 pm
Thank you for a gorgeous dish Pamela!
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- PamelaModerator
  November 13, 2013 at 2:37 pm
  Thank you, Laura!
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erica
November 12, 2013 at 9:44 am
this looks fantastic! and I would also definitely request it for Christmas as well!!
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- PamelaModerator
  November 12, 2013 at 2:15 pm
  This recipe for 80 people on Christmas Eve? Ha! I’m thinking raw brussels sprout salad with poppy seed dressing.
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Carol
November 12, 2013 at 8:04 am
This is one of my favorite dishes. I have made these every year for Thanksgiving (since you had the class for us) and other holiday celebrations. Everyone loves them. I would make them for sure. Beautiful colors and the vegetables all go together so well.
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- PamelaModerator
  November 12, 2013 at 2:14 pm
  Thank you, Carol!
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I come from a large Italian-American family with 28 first cousins (on one side of the family!) where sit-down holiday dinners for 85 people are the norm (how, you might ask – organization! But more on that later …).

Some of my fondest memories are of simple family gatherings, both large and small, with long tables of bowls and platters piled high, the laughter of my cousins echoing and the comfort of tradition warming my soul.

Maple-mustard roasted vegetables recipe - Pamela Salzman (2024)

FAQs

Why do you put cornstarch in roasted vegetables? ›

After a few weeks of adding cornstarch to roasted chunks of various plant bits, I can confirm that it absolutely makes them crispier, and it's just as simple as it sounds.

Read The Full Story ›

Should you salt vegetables before roasting? ›

Be generous with oil, salt, and pepper.

The vegetables should be well-coated in oil and well-seasoned in order for them to roast properly and taste great. A good rule of thumb: 1 tablespoon of olive oil + 1 teaspoon of kosher salt + 1/4 teaspoon of black pepper, per 1 pound of vegetables.

How to pre roast vegetables? ›

To make ahead, roast the vegetables just under the total cook time, until firm but not tender. The Brussels sprouts should be cooked through according to the recipe. Reheat the roasted vegetables in trays, covered with foil at 425 degrees F (220 degrees C) for 15 to 20 minutes.

What is the secret to extra crispy roasted vegetables? ›

Yes, cornstarch—that box in your pantry is the secret to a super-crispy exterior on veggies, from potatoes to cauliflower.

Get More Info ›

Why won t my roast veggies go crispy? ›

If the pan is packed too tightly, the vegetables will steam instead of caramelizing. The result is sad, limp, less-than-flavorful vegetables. The solution: Give your vegetables some room to breathe. Arrange the veggies in a single layer, keeping at least a quarter inch of space between them.

Know More ›

What is the best oil for roasting vegetables? ›

For vegetables, chicken, and just about everything else, olive oil and ghee are our first choices for roasting at temperatures over 400°F. Not only do they help food cook up with the crispiness you crave, but each one also imparts its own unique flavor that you just don't get from neutral oils like grapeseed or canola.

View Details ›

Should you season vegetables before roasting? ›

It's always best to toss the veggies with a little oil and seasoning (at least 1 tablespoon of oil for each baking sheet of veggies) before they cook so they don't stick to the pan.

See Details ›

Should I oil vegetables before roasting? ›

Step 1: Don't Skimp on the Oil

Not only does the oil help the vegetables cook more evenly and crisp up in the oven, but it also adds a rich flavor that makes roasted vegetables irresistible.

Discover More Details ›

What is the best pan to roast vegetables in? ›

Best Overall: Nordic Ware Naturals Big Sheet Baking Pan

We love the simplicity of Nordic Ware's Naturals line, which is made from uncoated aluminum. The Naturals pans come in a wide range of sizes, but the "Big Sheet" one really lets your vegetables spread out so they roast to perfect crispiness instead of steaming.

View Details ›

What temperature do you roast vegetables in the oven? ›

400 degrees F is the best temperature for most roasted vegetables. If you are cooking other items in the oven and need to adjust the temperature to accommodate, anywhere from 375 degrees F to 425 degrees F should work well. I do not recommend roasting vegetables at 350 degrees F if possible.

Know More ›

How long should I roast vegetables in the oven at 425? ›

Heat oven to 425 degrees. Toss vegetables with oil, salt, and pepper. Roast, 30 minutes to an hour, stirring at least once or twice during roasting for even cooking and browning.

Read The Full Story ›

How long should I roast my vegetables in the oven? ›

Mind the time.

Spring and summer vegetables, like squash, peppers, asparagus, beans and mushrooms, will cook in about half the time of potatoes and root and winter vegetables. On average, I cook the former for about 20-30 minutes at 400-425 degrees. The latter roasts for about 45 minutes at the same temp.

Get More Info ›

When should I put my veggies in my roast? ›

Cook several hours until fork tender, this may take from for 3 1/2 to 4 1/2 hours, or longer, depending on the size of your roast. Check once or twice to make sure that the liquids haven't cooked down too much. If so, add a bit more stock. After the first 2 1/2 hours, add the vegetables all around the meat.

Get More Info ›

How long does it take to roast vegetables at 400? ›

Depending on the vegetable and how small or large the pieces are, it should take around 20 minutes until the veggies are fork-tender when roasted at 400°F.

Read The Full Story ›

What does cornstarch do in the oven? ›

Here's how it works: when cornstarch is added to a recipe, the starch molecules work to absorb water and thicken the mixture. When heated, those molecules swell and consume even more of the liquid in the recipe. Upon thoroughly cooking, the starch in the mix will have expanded six to ten times its size.

Maple-mustard roasted vegetables recipe - Pamela Salzman (2024)