It’s veggie roasting time again. It was a cooler weekend filled with clouds and some rain so I figured why not warm up with some roasted veggies. And not just normal herb-roasted veggies, but an actual glazed veg. Now I don’t normally believe in glazing veggies in sweetness, because why add sugar to something that I enjoy as is, but I figured why not glaze some up for a change of pace. Here is my vegan and gluten-free Maple Mustard Glazed Roasted Veggies.
So do you glaze your veggies? I guess if I had people in the house that wanted different types of veggie rotations, then doing different types of roasting would be needed. This is one to try. And you know where I got inspiration for it? Seeing all the different Easter glazes that were swirling around the web and Pinterest. My SIL makes her own glaze for her ham, and though I have tasted it after she’s mixed it I haven’t (obviously) every tasted it on anything after being cooked. The good thing about her cooking is she is amazing. The bad thing is she doesn’t measure ingredients. It’s always a whim of how much goes in. Well I measured everything, and added more of what I love – garlic powder. Mmm. Don’t ask me why, but I. love. garlic. Anyway, the glaze is super-thick and will burn to the bottom of your baking sheet, so parchment paper would be good to use. It however, does not burn to the veggies, it just coats everything in a thick paste, and is so good. This turned out awesome and I will be glazing other roasted veg soon!
Start by setting the oven to 400 degrees and either non-stick spraying a baking sheet or lay down parchment paper on the baking sheet. Rinse green beans and break of bad ends and dump on sheet. Wash and scrub carrots then slice thinly and dump on baking sheet. In a small bowl or measuring cup dump all glaze ingredients and mix then pour over veggies. Mix with clean hands until everything is coated. Bake for 15 minutes then mix, scraping everything off the baking sheet then bake 15 more minutes. Take out when done and scrape everything to mix so it doesn’t stick to the pan. Enjoy!
1 lb Fresh Green Beans, ends brown off
7 Carrots, sliced
3 Tbsp Maple Syrup
1 Tsp Apple Cider Vinegar
2 Tbsp Frenchs Dijon Mustard
1 Tsp Black Pepper
2 Tbsp Garlic Powder
1 Tbsp Onion Powder
1. Set oven to 400 degrees and spray a baking sheet with non-stick spray or lay parchment paper.
2. Slice carrots and break bad ends off green beans and place on baking sheet.
3. Mix maple syrup, vinegar, mustard, pepper, and garlic powder in a measuring cup. Pour over veggies.
4. Mix veggies with hands.
5. Bake for 30 minutes, stopping at 15 to mix.