Roasted Root Vegetables under a Maple Dijon Sauce
These roasted veggies are brought to life by a perfect blend of tangy and sweet! Topped with crunch from the walnuts, this is a great side for any meal, or vegetarian entrée!
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!