Maple glazed anything gets me excited. I grew up obsessed with maple syrup. When I think back, I recall my parents stashing this syrup in their glassware cabinet. Now that I think about it, it was probably to stop me from finding it and drinking it straight from the bottle. Clearly they were unable to fool me. I knew all along where it was! how I knew where it was, I’m not sure. Maple is in my blood.
So it goes without saying I use maple syrup for both sweet and savoury dishes. Here I will show you how I make a super simple maple and herb glaze that I like to brush onto veggies before roasting them.
One of my favourites, is glazing a bunch of rainbow carrots, roasting them and then topping them with flaked almonds and fresh herbs. It makes for a wonderful side and pairs well with a quinoa and raisin salad or as a side to any roast dinner.
Use this maple glaze to make perfect roasted veggies and serve with my twice cooked festive roast and gravy for a real treat.
If you make this recipe, I would love your feedback. Feel welcome to add a comment below, tag me on Instagram or facebook or use the hashtag #theplantritionist
I would love to hear from you!
Add all ingredients to a bowl and whisk to combine.
Use a pastry brush to dip into the marinade and brush onto veggies before roasting, then again 20-30 mins into roasting to ensure the veggies are nicely coated and never dry out.
Ingredients
Directions
Add all ingredients to a bowl and whisk to combine.
Use a pastry brush to dip into the marinade and brush onto veggies before roasting, then again 20-30 mins into roasting to ensure the veggies are nicely coated and never dry out.
