MAPLE-MUSTARD GLAZED VEGETABLES
These are so good. The vegetables are baked in a sweet glaze. You won't be sorry you made this, it has become one of my family's favorites!
Provided by heatherteeter
Categories Side Dish Vegetables Onion
Time 1h30m
Yield 6
Number Of Ingredients 8
Steps:
- Preheat the oven to 400 degrees F (200 degrees C).
- Place potatoes, beans, and onion into a 9x13-inch casserole dish.
- Stir maple syrup, soy sauce, mustard, olive oil, and garlic together in a bowl. Pour over veggies and mix until evenly coated. Cover with aluminum foil.
- Roast in the preheated oven for 25 minutes.
- Remove veggies from the oven and remove foil. Stir, ensuring sauce is distributed evenly. Reduce oven temperature to 350 degrees F (175 degrees C).
- Return veggies to the oven and bake, uncovered, for an additional 25 minutes.
- Remove from the oven; toss again. Return to the oven and bake until tender, about 25 minutes more. Serve piping hot or lukewarm.
Nutrition Facts : Calories 231 calories, Carbohydrate 44 g, Fat 4.8 g, Fiber 5.3 g, Protein 4.7 g, SaturatedFat 0.7 g, Sodium 652.8 mg, Sugar 11.3 g
MAPLE-GLAZED PORK CHOPS AND SWEET AUTUMN VEGETABLES
A warm and hearty one pot autumn meal - it smells delicious as it is cooking and even the kids will like the vegetables!
Provided by goldenboyssister
Categories One Dish Meal
Time 1h5m
Yield 2-4 serving(s)
Number Of Ingredients 13
Steps:
- Preheat the oven to 350 degrees.
- Begin by melting the butter, brown sugar and maple syrup together over low-medium heat in an oven-proof casserole pot. (Watch carefully - the sugars will burn quickly if overheated).
- Season both sides of the pork chops to taste with salt and pepper, then brown both sides in the melted butter and sugar/syrup mixture. Don't be afraid to brown the chops well - it will create a delicious crust.
- While the pork chops are browning, mix together the diced potato, sweet potato, red onion, apples, and carrots.
- Remove chops from pan and add 1/2 of the diced mixture to cover the bottom of the pan. Place the chops in a single layer over the mixture.
- Layer the remaining diced mixture on top of the pork chops.
- Layer the pineapple chunks on top of the pot.
- Finish by pouring the chicken broth over the whole pan.
- Cover and bake for 30 minutes, or until chops read approximately 140 degrees on a meat thermometer. Uncover and bake for approximately 15 additional minutes until chops register 160-170 degrees on a meat thermometer.
- Serve with a sprinkling of chopped pecans for garnish, if desired.
- Enjoy!
Nutrition Facts : Calories 792.1, Fat 28, SaturatedFat 10.2, Cholesterol 84.5, Sodium 1114.4, Carbohydrate 109.8, Fiber 12, Sugar 68.8, Protein 31.2
SWEET ROASTED AUTUMN ROOT VEGETABLES
Sweet yet savory autumn side dish goes well with any roasted meat.
Provided by Kelly Nagy Cramer
Categories Side Dish Vegetables
Time 50m
Yield 6
Number Of Ingredients 10
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Line a roasting pan with aluminum foil.
- Whisk butter, maple syrup, salt, and black pepper together in a large bowl. Add squash, turnips, parsnips, sweet potato, rutabaga, and carrots to butter mixture; toss to evenly coat. Pour coated vegetables into the prepared roasting pan.
- Bake in the preheated oven until vegetables are tender, about 30 minutes.
Nutrition Facts : Calories 287.9 calories, Carbohydrate 54.2 g, Cholesterol 20.3 mg, Fat 8.2 g, Fiber 9.7 g, Protein 4.2 g, SaturatedFat 5 g, Sodium 529.6 mg, Sugar 21.4 g
MAPLE-GLAZED AUTUMN VEGETABLES
Looking for more simple vegetable recipes and this one really hits the spot. Love the idea of adding maple syrup to these delicious vegetables.
Provided by DailyInspiration
Categories Vegetable
Time 30m
Yield 10-12 serving(s)
Number Of Ingredients 9
Steps:
- Melt butter in a large fry pan over medium-high heat. Add the parsnips, butternut squash and acorn squash; stir to coat with the butter. Cover and cook until browned, about 5 minutes.
- Stir the vegetables and reduce heat to medium-low. cover and cook, stirring occasionally, until the vegetables are tender, 10 - 15 minutes more. Add the sage, thyme, maple syrup and the remaining 2 tablespoons butter. Season with salt and pepper and stir to combine. Transfer to a warmed serving bowl, garnish with the parsley and serve immediately.
Nutrition Facts : Calories 184.8, Fat 7.2, SaturatedFat 4.5, Cholesterol 18.3, Sodium 12.5, Carbohydrate 31.4, Fiber 5.2, Sugar 9.4, Protein 2.1
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