Sweet, sticky, golden and delicious maple syrup makes a regular appearance on pancakes, waffles, over ice cream, in oatmeal and with all things sweet and breakfast-y. But when it comes to dinners and savoury dishes it’s often overlooked in favour of saltier, sauce friendly alternatives like soy sauce, mustard and spices. But it shouldn’t be! This Maple Syrup Sauce adds a delicious flavour dimension to any savoury meal. It’s thick and sweet, with a kick of heat and spiciness from Dijon mustard, a touch of garlic, and delicious maple-y flavour swirled throughout. This is my go to sauce for pretty much everything. My favourite way to have it is just poured over a plate of grilled or oven roasted vegetables but you can also enjoy it as a salad dressing (I love it on spinach salad with strawberries and onions), drizzled into pumpkin soup, used as a sauce on a sandwich, over pasta or rice or as a dip for sweet potato fries.
With only 6 ingredients, it can be whipped up in a heartbeat and can be stored in the fridge for 2-3 weeks. It’s great to make ahead and use as an easy sauce or spread whenever needed. Here’s how:A big warming plate of oven roasted vegetables is a great meal idea as the weather gets cooler and when you’re not feeling too creative in the kitchen. It’s one of my favourite weekday evening meals. All it involves is chopping any vegetables you have on hand, drizzling some oil over them and popping them in the oven. It’s quick, easy, healthy and filling, and nothing beats a big plate of warm food and a glass of red wine on a cool fall night.
Maple Syrup Sauce
Makes between 1 and 1.5 cups of sauce
- 2 tbsp dijon mustard
- 2 cloves of garlic
- 3 tbsp balsamic vinegar
- Generous amount of ground black pepper
- 1/2 cup pure maple syrup
- 1/2 cup olive oil
- Mix Dijon mustard, garlic, balsamic vinegar, pepper and maple syrup in a food processor or in a small bowl with a hand mixer
- Slowly add in the olive oil and continue to mix until everything is well combined and you have a thick, smooth sauce
- Store in a sealed jar or container in the fridge for up to 3 weeks.
Oven Roasted Veggie Plate
- Any vegetables you have on hand – I used eggplant, button mushrooms, pumpkin, brussels sprouts, red and yellow bell peppers, tomatoes, and onions. It’s also great with portobello mushrooms, potatoes, zucchini, and squash and pumpkin of all shapes and sizes.
- 2-3 tbsp olive oil to drizzle
- 1 cup chick peas mixed with 1 tbsp olive oil, paprika, chili powder, pepper, and cumin
- maple syrup sauce
Cut up your veggies, put them in a large bowl and pour a little olive oil over them (enough to coat them all). Mix with your hands making sure that all of the vegetables are well coated. In a separate bowl mix the chickpeas with olive oil and spices. Line 1 or 2 trays with parchment paper and spread the vegetables and chickpeas out evenly.
Bake at 350 F for 30-40 minutes or until vegetables are soft.
Drizzle with as much maple syrup sauce as desired.