Maple Glazed Veggies with Spicy Chimichurri

Name: Maple Glazed Veggies with Spicy Chimichurri
Prep time: 20 min
Cook time: 40 min
Total time: 60 min
Yield: 4
Ingredients: 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

PREP TIME 20 mins

COOK TIME 40 mins

SERVES 4

HEAT LEVEL

INGREDIENTS

Roasted Vegetables:

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

Spicy Chimichurri:

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

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

Roasted Vegetables:

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

Spicy Chimichurri:

1/4 cup olive oil
1/4 cup chopped fresh cilantro
2 tbsp Yondu
2 tsp gochugaru (Korean chili flakes)
2 tsp Yondu Hot & Spicy

INGREDIENTS

Roasted Vegetables:

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

Spicy Chimichurri:

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

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

Roasted Vegetables:

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

Spicy Chimichurri:

1/4 cup olive oil
1/4 cup chopped fresh cilantro
2 tbsp Yondu
2 tsp gochugaru (Korean chili flakes)
2 tsp Yondu Hot & Spicy

DIRECTIONS

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

DIRECTIONS

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