Roasted Root Vegetables under a Maple Dijon Sauce
A quick answer to a perfect side dish, this roasted option is so easy to prep, and cooks while the rest of the meal is underway, for a beautiful and delicious option ready with great timing!
A new spin on an old favorite. I love celebrating the fall and winter harvest produce! A few times a week, you will find some version of a roasted dish on my table for about 4 months straight-no lie. But, the garlic roasted flavor, albeit delicious, sometimes needs a little mixing up. While this technique is still as quick and easy as any traditional roasted pan, the drizzle of syrup plays up the sweetness of the carrot, while the tangy dijon emphasizes the radish and turnip, creating a new flavor. This is a great side for a somewhat neutral main dish-think seared pork chop or tenderloin, to act as more of the main player!
Leftovers for the win! The past tense can often get a bad rap. Leftover paint, day old bread, yesterday’s news…these often come as items to go in the trash. There are a few perfect foods out there that I make with the intention being to create leftovers, knowing a plan to use them. These roasted veggies are the toppings to one of my favorite salads, served cold over a bed of spinach or mixed greens. Typically I would drizzle a bit of balsamic to bring out the depth of flavor a little more, but in this case, save some of that glaze for a great dressing! Just keep a few of the walnuts in a room temperature container to maintain their crunch, and you have one killer salad the next day!
How are you using your root vegetables? Try out these other great recipes:
Curried Carrot and Turnip Soup
Seared Steak smothered in Balsamic Rosemary Mushrooms over Smashed Turnips
Red Velvet Beet Cupcakes with Cream Cheese Frosting
We are gearing up for another great year of fresh produce and kitchen experimentation! Don’t miss out on any of the fun!
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Roasted Root Vegetables under a Maple Dijon Sauce
Equipment
- Kitchen knife
- Baking Dish
- Mixing bowl
- Vegetable Peeler
Ingredients
- 2 medium Turnips
- 4-6 medium Carrots
- 1 small Yellow Onion
- 6-8 medium Radishes
- 1/2 tsp Onion Powder
- 1/2 tsp Garlic Powder
- 1 tbsp Olive Oil
- 1/3 cup Walnut Pieces could substitute pecans
- 1 tbsp Prepared Dijon Mustard
- 2 tsp Maple Syrup adjust mustard/syrup ratio depending on food pairing and sweetness desired
- Salt and Pepper
Instructions
- Turn oven to 350. Peel turnips and carrots, slicing into 1/2 inch pieces and add to the mixing bowl. Clean and do the same for radishes and the onion.
- Toss in olive oil, sprinkling with garlic and onion powder, and some salt and pepper.
- Place on a baking sheet and in the oven to roast for about 30 minutes. Check frequently and toss, making sure sides are rotated and not overly brown but tender.
- In the last few minutes of the vegetables cooking, add walnuts to a side of the sheet and cook until a slightly darker brown, about 4 minutes.
- In a small bowl, mix together maple syrup and mustard, tasting and adjusting according to desired sweetness.
- To serve, place vegetables on a platter, drizzle with the sauce, and sprinkle with crunchy walnuts. Enjoy!These vegetables are a great combination of sweet and tangy! Delicious with a seared pork chop or tenderloin, or adding the sweet element to a juicy steak!
