Roasted Root Vegetables with Maple-Dijon Glaze & Hazelnuts
Roasted Root Vegetables with Maple-Dijon Glaze & Hazelnuts is a delightful dish that transforms humble vegetables into a gourmet experience. The sweet and tangy glaze, paired with the crunch of hazelnuts, creates a perfect harmony of flavors. Whether you’re hosting a dinner party or enjoying a cozy family meal, this vibrant medley of golden carrots, earthy beets, and sweet potatoes will impress everyone at the table. It’s not just food; it’s an Instagram-worthy masterpiece!
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: Serves 4
- Category: Side Dish
- Method: Baking
- Cuisine: American
Ingredients
Scale
- 1 lb carrots, peeled and chopped
- 1 lb sweet potatoes, peeled and chopped
- 1 lb beets, peeled and chopped
- ½ cup hazelnuts, toasted
- ¼ cup pure maple syrup
- 2 tbsp Dijon mustard
- 3 tbsp extra virgin olive oil
- Salt and pepper to taste
Instructions
- Preheat oven to 425°F (220°C). Line a baking sheet with parchment paper.
- In a large bowl, combine carrots, sweet potatoes, and beets. Drizzle with olive oil and season with salt and pepper; toss to coat.
- In a separate bowl, whisk together maple syrup and Dijon mustard until well combined.
- Spread the vegetables in an even layer on the baking sheet. Roast for about 25-30 minutes until tender and golden brown, turning halfway through.
- In the last five minutes of roasting, drizzle the maple-Dijon glaze over the vegetables and sprinkle toasted hazelnuts on top.
Nutrition
- Serving Size: 1 cup (150g)
- Calories: 180
- Sugar: 10g
- Sodium: 60mg
- Fat: 8g
- Saturated Fat: 1g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 27g
- Fiber: 5g
- Protein: 3g
- Cholesterol: 0mg
Keywords: For added flavor, toss in fresh herbs like thyme or rosemary before roasting. Substitute parsnips or turnips for different root vegetable flavors. To store leftovers, keep them in an airtight container in the fridge for up to four days.