Food Service Version
Yield
50 1/2 cup servings
Ingredients
15 lbs root vegetables, scrubbed and coarsely chopped
2 ½ cups maple syrup
¾ cup Dijon mustard
3 Tbsp garlic powder
3 tsp salt
2 tsp pepper
3 cups coarsely chopped onion
¾ cup olive oil
2 ½ cups maple syrup
¾ cup Dijon mustard
3 Tbsp garlic powder
3 tsp salt
2 tsp pepper
3 cups coarsely chopped onion
¾ cup olive oil
Directions
1. Preheat oven to 425. Toss root veggies and onions with olive oil, salt, and pepper and spread evenly among baking sheets. Bake for about 45 minutes, stirring every 15 minutes or so.
2. Combine maple syrup, Dijon mustard, and garlic powder in a bowl. Drizzle over veggies and mix to coat well.
3. Return veggies to oven and cook until tender and glaze has begun to caramelize.
2. Combine maple syrup, Dijon mustard, and garlic powder in a bowl. Drizzle over veggies and mix to coat well.
3. Return veggies to oven and cook until tender and glaze has begun to caramelize.
Home Version
Yield
6 servings
Ingredients
1/4 cup maple syrup
2 Tbsp Dijon mustard
1/2 tsp garlic powder
2 Tbsp olive oil
1/2 tsp salt
1/4 tsp pepper
1/2 cup coarsely chopped onion
5 cups coarsely chopped root vegetables (parnsips, rutabaga, carrot, beets, etc)
2 Tbsp Dijon mustard
1/2 tsp garlic powder
2 Tbsp olive oil
1/2 tsp salt
1/4 tsp pepper
1/2 cup coarsely chopped onion
5 cups coarsely chopped root vegetables (parnsips, rutabaga, carrot, beets, etc)
Directions
1. Preheat oven to 425 degrees F. Toss root veggies and onions with olive oil, salt, and pepper and spread evenly on a baking sheet. Roast for about 45 minutes, stirring every 15 minutes or so.
2. Combine maple syrup, Dijon mustard, and garlic powder in a small bowl. Drizzle over veggies and mix to coat well.
3. Return veggies to oven and cook under tender, and glaze has begun to caramelize.
Source: Vermont Maple Sugar Makers Association
2. Combine maple syrup, Dijon mustard, and garlic powder in a small bowl. Drizzle over veggies and mix to coat well.
3. Return veggies to oven and cook under tender, and glaze has begun to caramelize.
Source: Vermont Maple Sugar Makers Association
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