Glazed Roasted Veggies



6-roasted vegetables

By Ewan Munro from London, UK [CC-BY-SA-2.0], via Wikimedia Commons

Nothing could be easier than slathering a handful of your favorite veggies with olive oil as well as simple seasonings and tossing them into the baking dish to roast them into an amazing dish. How such modest technique gives rise to something so heavenly still remains a mystery.

May be the roasting procedure has got to do something with this and intensifying the flavors of the veggies. Apart from being an utter bliss, roasted veggies come with minimal prep time and don’t require any baby-sitting in front of the oven while it cooks. Even the clean-up time is negligible. It’s definitely a dish to watch out for lazy cooks!

This version of roasted veggies comes with a sweet twist of fragrant herbs and maple glaze. No matter which vegetables you choose for your roasting venture, a lashing of maple-mustard glaze over them gives a new dimension to the otherwise naïve dish and makes it stand out from just any other roasted vegetables. It is so flavorsome, that you are bound to end up gobbling a whole bowl of it for your lunch. Looks like a side dish just got promoted as a main course!

You can add a fried egg on top to go with the roasted veggies and make it heartier.


Serves: 1

  • 3 carrots, cubed
  • ½ lb Brussels sprouts, halved
  • 2 medium sweet potatoes, chopped into chunks
  • 1 lb parsnips, chopped into chunks
  • ½ tsp dried thyme
  • ¼ tsp dried rosemary
  • ½ tsp dried oregano
  • 1/3 cup olive oil
  • Sea salt and freshly ground black pepper
  • Handful of pecans, halved

For the glaze:

  • 2 tbsp Dijon mustard
  • 1/3 cup pure maple syrup
  • ½ tsp garlic powder


  • Warm up your oven to 400 degrees F.
  • Grease a large roasting pan with a lashing of olive oil and dump the veggies into it.
  • Pour rest of the oil over them and toss them well to coat evenly.
  • Sprinkle a dash of salt, lots of ground black pepper as well as the dried herbs on top and toss further to season properly.
  • Spread them evenly across the pan and bake in the hot oven for half an hour, stirring them halfway through cooking.
  • To make the glaze, beat all its ingredients together in a small bowl until well combined and drizzle it all over the veggies, once they are roasted to perfection.
  • Toss to coat the veggies properly with the glaze and pop the pan back into the oven to roast for another 10 minutes or until the veggies turn tender.
  • Spoon them into serving bowls and scatter few pecan halves on top of each serving.
  • Serve right away.