Roasted Vegetables with Maple Bourbon Drizzle – Chef Summer Menu Inspo
- evanstaden
- 12 minutes ago
- 2 min read
A vibrant, flavour-layered side that brings roasted depth and sweet sophistication to the summer menu.
As summer edges closer, roasted vegetables might not be the first thing on your next menu plan, but this isn’t your everyday tray bake. This roasted vegetables recipe with Frenchmaid Maple Flavoured Bourbon Dressing is built for chefs looking for fresh summer menu ideas that combine roasted flavour, vibrant colour, and professional kitchen efficiency. Finished with feta, toasted nuts, and fresh greens, it’s designed to bridge the gap between hearty and refreshing, the perfect all-rounder for summer service.
Think of it as your new signature side: bold enough to stand on its own, versatile enough to complement a summery main, and fast to batch-prep.
Ingredients
4 large carrots, peeled and chopped
2 large, sweet potatoes, peeled and cubed
600g pumpkin, peeled and cubed
4 medium beetroots, peeled and cubed
¼ cup roasted walnuts or almonds (plus extra for garnish)
200g crumbled feta cheese
¼ cup chopped parsley or rocket
¼ cup Frenchmaid Maple Flavoured Bourbon Dressing (plus extra for finishing)
Olive oil, salt, and pepper for roasting
Method
1. Prep & Roast Veggies: Preheat oven to 200°C. Toss pumpkin, sweet potato, and carrots in olive oil, salt, and pepper. Roast each separately for 25–30 minutes until just tender with golden edges. Keeping them separate helps maintain colour definition and texture.
2. Combine & Infuse: While still warm, combine roasted pumpkin, sweet potato, and carrots in a large mixing bowl. Drizzle with Frenchmaid Maple Flavoured Syrup and fold through half the roasted nuts. Let sit for a few minutes to absorb flavour, then add Frenchmaid Classic French Dressing and toss lightly to coat.
3. Roast Beetroot Separately: Toss beetroot in olive oil, salt, and pepper. Roast for 35–40 minutes until tender. Drizzle with a touch of Frenchmaid Maple Flavoured Syrup and allow to cool slightly, this keeps the vibrant colour intact without bleeding into the other vegetables.
4. Prepare Garnishes: Roughly chop the remaining roasted nuts. Crumble feta cheese and chop parsley or rocket for garnish.
5. Assembly & Serve: Layer roasted beetroot on the base of a serving platter. Heap the mixed roasted vegetables over top. Drizzle generously with Frenchmaid Maple Flavoured Bourbon Dressing and finish with feta, nuts, and greens. For an extra hit of flavour and sheen, finish with a final drizzle of the bourbon dressing right before serving.
Chef’s Tips
For a premium twist: add roasted baby onions or parsnips for extra depth.
Menu pairing: pairs beautifully alongside grilled chicken, charred steak, or a spiced lentil salad.
Batch service: prep your roasted veg in advance, dress to order to maintain texture and colour.
Why it Works
This recipe showcases balance, sweetness from the Maple Flavoured Syrup, brightness from the Classic French Dressing, and complexity from the Maple Flavoured Bourbon Dressing. It’s a flavour trio that elevates humble vegetables into a plated statement.
Perfect for summer menus that demand freshness without losing that chef-driven intensity of flavour.
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