Who said salads are the only way to get your veggies in?! Roasting veggies is an amazing and delicious way to enjoy vegetables, especially when dressed in a flavorful sauce and tossed with candied walnuts, my homemade almond ‘feta’ and fresh herbs.
This recipe stems from my Maple Dijon Roasted Rainbow Carrots recipe. It consists of rainbow carrots, sweet potatoes and beets generously dressed in my homemade Maple Dijon Sauce and roasted to perfection.
After roasting, the veggies are tossed with homemade Almond Feta, Candied Walnuts and fresh Rosemary. The tender veggies, crunchy walnuts and creamy almond ‘feta’ mixed with the sweet and savory flavors of the Maple Dijon Dressing is out-of-this-world delicious and satisfying!
It makes an amazing appetizer, side dish or, if you’re like me, a main course! I’ve been throwing these roasted veggies on top of a bed of greens and calling it dinner for the past few nights and loving it!
Seriously, these sweet and savory flavors won’t fail to satisfy! If you try it out, let me know how it goes! Drop a comment below, rate the recipe and find me on Instagram and Facebook!
Enjoy everyone!
Maple Dijon Roasted Roots with Candied Walnuts and Almond 'Feta' (V/GF)
Ingredients
Almond Feta (MAKE AHEAD)
- 1 1/4 cups raw blanched almonds soaked in water for at least 4 hours
- 2/3 cup water
- 3 tbsp olive oil
- 2 1/2 tbsp lemon juice
- 1 tbsp garlic powder
- 1 1/4 tsp sea salt
Candied Walnuts
- 1 cup raw walnuts
- 1 tbsp pure maple syrup
- 1 tbsp coconut sugar
- 1 tsp ground cinnamon
Maple Dijon Roots
- 4 rainbow carrots chopped
- 1 large sweet potato chopped
- 2 medium beets chopped
- 2 tbsp pure maple syrup
- 2 tbsp Dijon mustard
- 2 tbsp stone ground mustard
- 1/4 cup olive oil
- 1/2 tsp garlic powder
- 1/4 cup fresh rosemary (+ extra for garnishing) finely minced
- Pinch of red pepper flakes
- Pinch of pink himalayan salt
Instructions
Almond Feta (MAKE AHEAD)
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Drain water from almonds and transfer almonds to a food processor with the remaining ingredients. Process until smooth. You'll have to stop the process to scrape down the sides of the food processor a few times.
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Place cheesecloth loosely over a large bowl and transfer almond mixture to the cheesecloth allowing the liquid to drain through. Wrap the cloth around the cheese and squeeze cheese to remove any excess moisture.
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While squeezing out any moisture, form cheese into a ball shape. Keep cheese wrapped in cloth and dump the bowl of liquid.
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Refrigerate cheese in cloth for at least a few hours (or overnight) to let the flavors marry.
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Remove cloth from cheese and transfer cheese to parchment paper lined baking sheet.
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Bake for 30 minutes.
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Let cool slightly before crumbling the ‘cheese’ up with your fingers. Enjoy!
Maple Dijon Roots and Candied Walnuts
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Start by making the candied walnuts. In a small bowl, mix together all of the candied walnut ingredients. Make sure all of the walnuts are coated. Spread the walnuts into an even layer on one of the prepared pans. Bake for 5 minutes at 350 degrees F. Remove from oven and set aside to cool. Once cool enough, break up the candied walnuts into little pieces.
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Preheat oven to 400 degrees F and line a baking sheet with parchment paper.
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Start by preparing the sauce. Mix together the maple syrup, both mustards, olive oil, garlic powder, rosemary, pepper flakes and salt until combined.
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Place the carrots, sweet potato and beets in a large bowl.
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Pour the maple dijon sauce over the veggies and toss to evenly coat the veggies.
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Bake for 35 minutes, flipping halfway through.
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Serve warm with candied walnuts, almond ‘cheese’ and fresh rosemary. Enjoy!
Still hungry? Check out my Root Vegetable Soup, Sweet Potato Spinach Burgers and my Fig, Almond ‘Cheese’ and Caramelized Onion Flatbread!
