This evening, I just wanted to make something simple and delicious with green beans and possibly other vegetables. I had a vague memory of an interesting recipe in Isa Moskowitz’ book, Vegan with a Vengeance, involving a dressing-like mustard glaze, so I went hunting for the recipe. I’d made it once before while visiting the in-laws, but it didn’t quite do it for me- I liked the glaze but it was a little plain for my taste, with too many potatoes and not enough variety in the vegetables. This time I decided to play with the recipe a bit, taking inspiration from Thanksgiving stuffing type side dishes. I cut down on the potatoes, roasted whole garlic cloves, added sweet nanette carrots, and added fresh rosemary from my garden. I also added pecans for the extra protein and flavor. I popped the dish in the oven and when the DH came home from work, the delicious aroma of the maple-mustard sauce had filled the house. “Mmmm, smells like the holidays,” he said, sniffing appreciatively.
For dinner that night we started with steamed artichokes. Artichokes are so good with miso mayo, although the DH is a traditionalist and likes them dipped in butter! Then we had a lovely serving of brown rice topped with the maple-mustard glazed veggies. It was simple to make, and so delicious! The DH has suggested I feel free to make it anytime… For him, it hit the perfect note of warm, homey comfort food. I have to agree, it was delicious, and reminded me of other things I used to glaze in mustard, back in my pre-vegetarian days. So lovely to enjoy these flavors, and have it be deliciously, delightfully vegetarian… even vegan, if you use maple syrup for the sweetener. Yum! I had already had a healthy portion of tofu right before the meal, but it would be a great side dish instead of a main if you have a protein dish planned… and is certain to appeal to anyone in your house, even confirmed carnivores. Enjoy!
Maple-Mustard Glazed Roasted Vegetable Recipe
2 organic med. russet potatoes or yukon golds, sliced into rounds
2 organic med. red potatoes, sliced into rounds
1/2 lb. green beans, with ends removed
1 red onion, cut into wide slices
4 cloves whole garlic, peeled
8 sweet nanette carrots from Trader Joes or 4+ large organic carrots, either whole (in case of small carrots or cut into 4 “thin carrot” sizes for large)
3 tbsp. wheat-free low sodium tamari
1/4 cup pure maple syrup (if you are not vegan, you could try honey)
3 tbsp. gluten-free dijon mustard (I use annies)
2 tbsp. olive oil
2 large sprigs of fresh rosemary, separated into small sprigs
freshly ground black pepper
1/4 cup pecans(later addition)
Preheat oven to 400 F.Line a large 9*13 pan with aluminum foil and throw your veggies into the pan *through the carrots). Then whisk the tamari, maple syrup, mustard and olive oil together in a small bowl and drizzle on veggies, folding in sauce so veggies are evenly covered. Season with freshly ground black pepper and add your sprigs of rosemary throughout the dish. Cover with aluminum foil and put in oven for 25 minutes. When timer goes off, take dish out of the oven and turn down oven to 350F. Remove the cover, stir the dish so sauce is evenly distributed, turning veggies (especially potatoes) if you like, and put the dish back in the oven uncovered. Set time for another 25 minutes. When timer goes off, take dish out again, stir, and this time add your pecans. Put dish back in the oven for 25 more minutes, and then check potatoes to see if they are cooked through. Once your potatoes are done, plate and serve!
The DH said this dish made the house smell like the holidays, and it was the perfect comfort food dish for him. I have his permission to “make it anytime.” :)