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Maple Glazed Veggies with Spicy Chimichurri

ALLER À LA RECETTE

Sweet, savory and just a little spicy. Maple syrup gives roasted fall vegetables a glossy glaze, and a bright cilantro chimichurri made with Yondu Hot & Spicy brings a gentle kick.

TEMPS DE PRÉPARATION 20 min
TEMPS DE CUISSON 40 min
PORTIONS 4
NIVEAU DE PIMENT

INGRÉDIENTS

Roasted Vegetables:

  • 2 lb mixed fall vegetables, peeled as needed and cut into bite-size pieces (carrots, turnips, parsnips, cabbage, baby potatoes, or Brussels sprouts)
  • 2 tbsp Yondu
  • 2 tbsp olive oil
  • 1/4 cup maple syrup

Spicy Chimichurri:

  • 2 tbsp olive oil
  • 2 tbsp chopped fresh cilantro
  • 1 tbsp Yondu
  • 1 tsp gochugaru (Korean chili flakes)
  • 1 tsp Yondu Hot & Spicy

INGRÉDIENTS

Roasted Vegetables:

  • 2 lb mixed fall vegetables, peeled as needed and cut into bite-size pieces (carrots, turnips, parsnips, cabbage, baby potatoes, or Brussels sprouts)
  • 2 tbsp Yondu
  • 2 tbsp olive oil
  • 1/4 cup maple syrup

Spicy Chimichurri:

  • 2 tbsp olive oil
  • 2 tbsp chopped fresh cilantro
  • 1 tbsp Yondu
  • 1 tsp gochugaru (Korean chili flakes)
  • 1 tsp Yondu Hot & Spicy

INSTRUCTIONS

  1. Preheat the oven to 400°F (200°C). On a baking sheet, toss the vegetables with 2 tbsp olive oil and 2 tbsp Yondu.
  2. Roast for 20 minutes. Toss with the maple syrup and roast for another 20 minutes, or until the vegetables are tender.
  3. Stir together the chimichurri ingredients in a small bowl while the vegetables roast.
  4. Toss the roasted vegetables with the chimichurri or serve the sauce alongside.

INSTRUCTIONS
  1. Preheat the oven to 400°F (200°C). On a baking sheet, toss the vegetables with 2 tbsp olive oil and 2 tbsp Yondu.
  2. Roast for 20 minutes. Toss with the maple syrup and roast for another 20 minutes, or until the vegetables are tender.
  3. Stir together the chimichurri ingredients in a small bowl while the vegetables roast.
  4. Toss the roasted vegetables with the chimichurri or serve the sauce alongside.

PRODUIT ASSOCIÉ

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Sauce umami végétale épicée et savoureuse
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Sempio Yondu organic plant-based umami sauce for US market

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Sauce umami végétale
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Maple Glazed Veggies with Spicy Chimichurri

TEMPS DE PRÉPARATION 20 min
TEMPS DE CUISSON 40 min
PORTIONS 4
NIVEAU DE PIMENT

INGRÉDIENTS

Roasted Vegetables:

  • 2 lb mixed fall vegetables, peeled as needed and cut into bite-size pieces (carrots, turnips, parsnips, cabbage, baby potatoes, or Brussels sprouts)
  • 2 tbsp Yondu
  • 2 tbsp olive oil
  • 1/4 cup maple syrup

Spicy Chimichurri:

  • 2 tbsp olive oil
  • 2 tbsp chopped fresh cilantro
  • 1 tbsp Yondu
  • 1 tsp gochugaru (Korean chili flakes)
  • 1 tsp Yondu Hot & Spicy

INSTRUCTIONS

  1. Preheat the oven to 400°F (200°C). On a baking sheet, toss the vegetables with 2 tbsp olive oil and 2 tbsp Yondu.
  2. Roast for 20 minutes. Toss with the maple syrup and roast for another 20 minutes, or until the vegetables are tender.
  3. Stir together the chimichurri ingredients in a small bowl while the vegetables roast.
  4. Toss the roasted vegetables with the chimichurri or serve the sauce alongside.