maple dijon sauce

These Roasted Rainbow Carrots are perfectly caramelized topped with a sweet and tangy maple dijon sauce! The perfect, easy side dish!&nbsp;

Roasted Rainbow Carrots with Maple Dijon Sauce

rainbow carrots

olive oil

salt and pepper

dijon mustard

tsp pure maple syrup

salt

water (if needed to thin out the sauce)

parsley (optional for garnish)

Preheat the oven to 425. Slice your rainbow carrots in half and place them on a baking sheet. Drizzle the olive oil on top. Add salt and pepper. Roast them for 25-30 minutes or until fork tender.&nbsp;

In a small bowl, add the dijon mustard, maple syrup, and a pinch of salt. Mix until combined. Taste to adjust seasoning. Want it sweeter? Add more maple syrup? Want it more tangy? Add more dijon mustard. If the sauce needs to be thinned out, add a splash of water and mix well.&nbsp;

Once the carrots are done roasting, place them on a large plate or serving tray and drizzle them with the sauce. Add chopped parsley if desired for garnish. Serve while warm!&nbsp;

A hearty and flavourful vegan black bean quinoa burger loaded with greens and smoky flavor. Topped with crunchy shaved cucumbers, spicy arugula and the sweet tangy flavour of homemade maple dijon sauce make this a perfect summer patio meal. Makes 4 - 4&quot; patties.

Smoky Vegan Black Bean Quinoa Bugers

raw cashews

filtered water

tbsp dijon mustard

maple syrup

lemon juice

sea salt

black beans

quinoa

onion

kale (tightly packed)

garlic (minced)

tsp sea salt

pepper

tsp cumin

tsp coriander

mustard powder

tsp smoked paprika

spelt flour (or whole wheat flour)

ciabatta buns (or sesame buns)

arugula

English cucumber

tomato

In a blender, add all the ingredients and blend on high until smooth and creamy. Refrigerate covered for approx 1 hour to allow the sauce to thicken. Keep refrigerated until ready to use.

Prepare the Maple Dijon Sauce:

To a medium saucepan, heat the olive oil, then add the diced onion and garlic. Cook over medium heat, stirringly frequently until the onions are translucent and (about 5 minutes).  Add the chopped kale and cook, stirring frequently, until the kale is softened and cooked down. Remove from heat.

To a food processor, add the cooked black beans, cooked quinoa, cooked onion/ kale mixture, salt and spices. Pulse a few times until the mixture starts to come together and there are still some large pieces remaining.

Scrape the mixture into a medium bowl and mix in the spelt flour until distributed evenly.  Note: if the mixture seems too wet, add an additional 1-2 more tablespoons of spelt flour.  The mixture should be moist, but not sticky.

Divide the mixture into 4 equal portions and roll each into a ball between your hands, then flatten into a 4&quot; circle about 1/2” high. Place the patties on a dish and refrigerate for an hour to allow the ingredients to bind.

After the hour has elapsed, preheat a tablespoon of olive oil in a large fry pan over medium heat.  Cook the burgers 5-6 minutes a side or until golden brown.  Remove from heat and assemble your burger with the toppings and a few tablespoons of maple Dijon sauce.

Make the burgers:

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Smoky Vegan Black Bean Quinoa Buger...

Top 2 maple dijon sauce recipes from across the web

The most viewed maple dijon sauce recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Roasted Rainbow Carrots with Maple ...

Smoky Vegan Black Bean Quinoa Buger...

The most viewed maple dijon sauce recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine