Maple-Dijon Roasted Root Vegetable Medley with Wild Rice
A vibrant dish featuring tender roasted root vegetables and nutty wild rice, glazed with a sweet-savory maple-Dijon finish. This american-inspired vegetarian (gluten-free) ready in about 75 minutes pairs wild rice, medium carrots, medium parsnips for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 350 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.
Ingredients
- 1 cup wild rice
- 2 medium carrots
- 2 medium parsnips
- 2 medium beets
- 3 tbsp olive oil
- 2 tbsp maple syrup
- 1 tbsp Dijon mustard
- 2 cloves garlic
- 1 tsp dried thyme
- 1/2 tsp salt
- 1/4 tsp black pepper
Instructions
- Step 1: Preheat oven to 400°F. Peel and dice 2 medium carrots, 2 medium parsnips, and 2 medium beets into 1/2-inch cubes; toss with 3 tbsp olive oil, 1/2 tsp salt, and 1/4 tsp black pepper on a baking sheet.
- Step 2: Roast for 25 minutes until vegetables are tender and caramelized at the edges, stirring once halfway through.
- Step 3: While vegetables roast, cook 1 cup uncooked wild rice in 2 cups water over medium-high heat for 45 minutes until tender and water is absorbed; drain excess liquid.
- Step 4: In a small bowl, whisk together 2 tbsp maple syrup, 1 tbsp Dijon mustard, 2 minced garlic cloves, and 1 tsp dried thyme; after vegetables roast for 20 minutes, remove baking sheet, pour mixture over vegetables, and return to oven for 5 more minutes until glazed.
- Step 5: Fluff cooked wild rice and fold in roasted vegetables; serve warm.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Frequently asked questions
How long does Maple-Dijon Roasted Root Vegetable Medley with Wild Rice take to make?
Total time is about 75 minutes (25 min prep + 50 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.
How do I store leftover Maple-Dijon Roasted Root Vegetable Medley with Wild Rice?
Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep wild rice from drying out.
Can I substitute ingredients in Maple-Dijon Roasted Root Vegetable Medley with Wild Rice?
Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.
How do I scale Maple-Dijon Roasted Root Vegetable Medley with Wild Rice for a different number of people?
The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.
Is Maple-Dijon Roasted Root Vegetable Medley with Wild Rice gluten-free?
Yes — this recipe is tagged gluten-free based on its ingredient list. Always cross-check labels for packaged ingredients (sauces, broths, condiments) since formulations vary by brand.
What others are saying
- ★★★★★
Swapped butter for olive oil to keep it lighter. Still delicious.
- ★★★★☆
Almost perfect — just needed a squeeze of lemon at the end.
- ★★★★☆
Very good for a 50-minute recipe. Would bump up the spice level though.
