Maple Charred Veg Medley (Printable)
Seasonal vegetables with smoky char and sweet maple glaze for caramelized, satisfying flavors.
# What You’ll Need:
→ Vegetables
01 - 1 large red bell pepper, cut into bite-sized pieces
02 - 1 medium zucchini, sliced into half-moons
03 - 1 small red onion, cut into wedges
04 - 7 oz baby carrots, halved lengthwise
05 - 5 oz broccoli florets
→ Maple Glaze
06 - 3 tbsp pure maple syrup
07 - 2 tbsp olive oil
08 - 1 tbsp balsamic vinegar
09 - 1 tsp Dijon mustard
10 - 1/2 tsp smoked paprika
11 - 1/2 tsp sea salt
12 - 1/4 tsp freshly ground black pepper
→ Garnish
13 - 1 tbsp chopped fresh parsley
14 - 1 tbsp toasted pumpkin seeds
# How-To Steps:
01 - Preheat oven to 425°F. Line a large baking sheet with parchment paper.
02 - Combine all prepared vegetables in a large mixing bowl.
03 - In a small bowl, whisk together maple syrup, olive oil, balsamic vinegar, Dijon mustard, smoked paprika, salt, and pepper until well combined.
04 - Pour the maple glaze over the vegetables and toss until evenly coated.
05 - Spread the vegetables in a single layer on the prepared baking sheet.
06 - Roast for 18-20 minutes, turning halfway through, until vegetables are tender and edges are lightly charred.
07 - Transfer to a serving platter. Sprinkle with fresh parsley and pumpkin seeds if desired. Serve warm.
# Expert Advice:
01 -
- The maple glaze transforms ordinary vegetables into something guests will rave about
- It is endlessly adaptable to whatever vegetables you have on hand
02 -
- Overcrowding the baking sheet is the fastest way to end up with steamed vegetables instead of charred ones
- The glaze should bubble and caramelize in the oven, that is exactly what creates those restaurant quality edges
03 -
- Let the vegetables sit on the hot baking sheet for 5 minutes after roasting to develop even more flavor
- Room temperature vegetables roast more evenly than cold ones straight from the refrigerator