Roasted Vegetables With Maple-Mustard-Sriracha Sauce

By • November 11, 2016 0 Comments

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Author Notes: I love roasted vegetables in all forms, but I usually try to season them up front so I don't need to make a sauce. This recipe is an exception! I was thinking about making a sweet and sour sauce like honey mustard, but with maple syrup instead of honey. In my first attempt the maple taste proved to be a little too strong, so I punched up the sauce with a squirt of sriracha. Dashes of vinegar and fish sauce round out the flavors. The result is a sweetish sauce with a nice heat.

This recipe makes enough food to serve 6-8 as a side dish. Or, make some poached eggs to go on top and you've got brunch or dinner for 3-4!

More at http://whateverpieces.com/2016/10/24/roasted-potatoes-and-brussels-sprouts-with-maple-mustard-sriracha-sauce/
Stephanie H.

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Serves 6-8

Roasted vegetables

  • 1 pound red-skinned potatoes, cut into 1/2-inch pieces
  • 2 small sweet potatoes, about 12 oz, cut into 1/2-inch pieces
  • 0.5 pounds Brussels sprouts, halved
  • 1 apple, diced into 1/2-inch peices
  • 1 large onion, halved and cut into 1/4-inch slices
  • 2 cloves garlic, crushed
  • 1 teaspoon dried thyme
  • salt and pepper to taste
  • 2 tablespoons bacon grease (or olive oil)

Maple-Mustard-Sriracha Sauce

  • 2 tablespoons pure maple syrup
  • 2 tablespoons Dijon mustard
  • 1 teaspoon apple cider vinegar
  • 1/2 teaspoon fish sauce
  • 1/4 teaspoon sriracha, or more to taste
  • black pepper, to taste
  1. Preheat the oven to 400F.
  2. Divide the potatoes, sweet potatoes, Brussels sprouts, onion, apple and garlic between two sheet pans. Sprinkle with salt, pepper and thyme. Melt the bacon grease if using, and drizzle 1 tbsp bacon grease or olive oil over each tray. Toss to coat.
  3. Roast the vegetables until tender, 30-40 minutes, tossing after 20 minutes.
  4. Meanwhile, whisk together the ingredients for the sauce in a small saucepan. Taste and adjust until you're happy with the balance. Then, heat the pan over medium, stirring frequently, until bubbling and slightly thickened. Remove from the heat and set aside.
  5. When the vegetables are done roasting, either toss them with the sauce or drizzle it over top. Serve.

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