Name: Maple-Glazed Roast with Winter Vegetables
Cook time: P0Y0M0DT0H35M0.000S
Total time: P0Y0M0DT1H15M0.000S
Yield: 4 to 6 servings
Ingredients: 1 stick unsalted vegan butter, melted; 3/4 cup Dijon mustard; 1/2 cup pure maple syrup; 2 tablespoons vegan Worcestershire sauce; 1 tablespoon garlic powder; Sea salt and freshly ground pepper; 1 1-pound plant-based roast; 1/2 pound assorted winter vegetables, such as acorn squash (cut into wedges) and mushroom caps; Vegetable oil, for drizzling; 2 cloves garlic, minced; Sea salt and freshly ground pepper

Directions

Make the glaze: Whisk the melted butter, mustard, maple syrup, Worcestershire sauce and garlic powder in a bowl; season liberally with salt and pepper. Set the glaze aside.
Cook the roast: Preheat the oven to 375˚ F. Place the roast in a roasting pan or baking dish and pour the glaze on top. Cover with foil and bake 15 minutes, then remove the foil and bake 5 more minutes.
Meanwhile, make the vegetables: Put the vegetables on a rimmed baking sheet and drizzle with vegetable oil; add the garlic, season with salt and pepper and toss. Roast until almost fork-tender, 10 to 15 minutes. (If mixing vegetables, note that they may be done at different times.)
Slice the roast about 1/4 inch thick in the pan. Add the roasted vegetables to the pan with the roast. Brush everything with the glaze from the pan, cover with foil and return to the oven. Roast about 10 minutes, then remove the foil and continue roasting until the glaze starts to bubble and caramelize and the vegetables are fork-tender, about 10 more minutes.

Photograph by Ryan Liebe

Maple-Glazed Roast with Winter Vegetables

Ingredients

For the Glaze and Roast:

For the Vegetables:

Directions

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