Maple Mustard Glazed Vegetables Recipe

Carrots: These root vegetables add a natural sweetness and vibrant color to the dish.

Brussels sprouts: Small, leafy green buds that provide a slightly bitter taste and a satisfying crunch.

Butternut squash: A winter squash with a sweet, nutty flavor that becomes tender and caramelized when roasted.

Olive oil: Used to coat the vegetables, helping them roast evenly and adding a rich flavor.

Maple syrup: Adds a natural sweetness and helps create a beautiful glaze on the vegetables.

Dijon mustard: Provides a tangy, slightly spicy flavor that balances the sweetness of the maple syrup.

Salt: Enhances the natural flavors of the vegetables and the glaze.

Black pepper: Adds a hint of heat and depth to the overall flavor profile.

When preparing the brussels sprouts, make sure to cut them in half through the stem end. This helps them cook evenly and allows the maple mustard glaze to penetrate better, enhancing their flavor.

• carrots - Substitute with parsnips: Parsnips have a similar texture and sweetness when roasted, making them a great alternative to carrots.

• brussels sprouts - Substitute with broccoli florets: Broccoli florets provide a similar crunch and can absorb the glaze well, offering a different but complementary flavor.

• butternut squash - Substitute with sweet potatoes: Sweet potatoes have a similar sweetness and texture when roasted, making them a suitable replacement for butternut squash.

• olive oil - Substitute with avocado oil: Avocado oil has a similar high smoke point and neutral flavor, making it a good alternative for roasting vegetables.

• maple syrup - Substitute with agave nectar: Agave nectar has a similar sweetness and consistency, making it a suitable vegan substitute for maple syrup.

• dijon mustard - Substitute with whole grain mustard: Whole grain mustard provides a similar tangy flavor and texture, making it a good alternative to dijon mustard.

• salt - Substitute with sea salt: Sea salt can be used in the same quantity and provides a similar salty flavor, enhancing the taste of the vegetables.

• black pepper - Substitute with white pepper: White pepper offers a similar spiciness and can be used as a direct substitute for black pepper.

• Allow the vegetables to cool completely before storing. This helps prevent condensation, which can make them soggy.

• Transfer the cooled maple mustard glazed vegetables to an airtight container. Glass containers with tight-fitting lids are ideal for maintaining freshness.

• Store the container in the refrigerator. These roasted vegetables can be kept in the fridge for up to 4 days.

• For longer storage, consider freezing. Spread the vegetables out on a baking sheet in a single layer and place them in the freezer for about 1-2 hours. This step prevents them from sticking together.

• Once the vegetables are frozen, transfer them to a freezer-safe bag or container. Label with the date to keep track of freshness.

• When ready to enjoy, reheat the vegetables in the oven at 350°F (175°C) for about 10-15 minutes, or until heated through. You can also reheat them in a skillet over medium heat, stirring occasionally.

• If reheating from frozen, there's no need to thaw. Simply extend the reheating time by a few minutes to ensure the vegetables are thoroughly warmed.

• To add a fresh touch, consider drizzling a bit more maple syrup or dijon mustard over the reheated vegetables before serving. This can help revive their flavor and add a bit of extra moisture.

• Oven Reheating: Preheat your oven to 350°F (175°C). Spread the leftover maple mustard glazed vegetables on a baking sheet in a single layer. Cover them loosely with aluminum foil to prevent them from drying out. Heat for about 10-15 minutes, or until they are warmed through. This method helps maintain the tenderness and caramelization of the vegetables.

• Stovetop Reheating: Heat a non-stick skillet over medium heat. Add a small amount of olive oil or vegetable broth to the pan. Add the leftover vegetables and stir occasionally for about 5-7 minutes, or until they are heated through. This method is quick and helps retain the flavors and textures of the dish.

• Microwave Reheating: Place the leftover vegetables in a microwave-safe dish. Cover with a microwave-safe lid or a damp paper towel to keep them from drying out. Heat on high for 1-2 minutes, stirring halfway through. Continue heating in 30-second intervals until they are warmed through. This method is the fastest but may slightly alter the texture of the vegetables.

• Air Fryer Reheating: Preheat your air fryer to 350°F (175°C). Place the leftover vegetables in the air fryer basket in a single layer. Heat for about 5-7 minutes, shaking the basket halfway through to ensure even heating. This method helps to re-crisp the caramelized edges of the vegetables.

• Steaming Reheating: Fill a pot with a small amount of water and bring it to a simmer. Place a steamer basket over the pot and add the leftover vegetables. Cover and steam for about 5 minutes, or until they are heated through. This method helps to retain the moisture and flavors of the vegetables without adding extra fat.

• Oven: Used to roast the vegetables at a consistent temperature of 400°F (200°C) until they are tender and caramelized.

• Mixing bowl: A large bowl to combine and toss the vegetables with the olive oil, maple syrup, dijon mustard, salt, and black pepper.

• Whisk: Utilized to thoroughly mix the olive oil, maple syrup, dijon mustard, salt, and black pepper into a smooth glaze.

• Baking sheet: A flat sheet to spread the vegetables in a single layer for even roasting.

• Knife: Essential for slicing the carrots, halving the brussels sprouts, and cubing the butternut squash.

• Cutting board: A surface to safely and efficiently chop and prepare the vegetables.

• Measuring spoons: Used to accurately measure the olive oil, maple syrup, dijon mustard, salt, and black pepper.

• Spatula: Handy for tossing the vegetables in the mixing bowl to ensure they are evenly coated with the glaze.

Pre-cut vegetables: Buy pre-cut carrots, brussels sprouts, and butternut squash to save chopping time.

Use parchment paper: Line your baking sheet with parchment paper for easy cleanup.

Mix in a bag: Combine the olive oil, maple syrup, dijon mustard, salt, and black pepper in a large zip-top bag, then add the vegetables and shake to coat.

Batch cooking: Double the recipe and store leftovers for quick meals throughout the week.

Preheat oven early: Start preheating your oven while you prepare the ingredients to save time.