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.” :)