Apricot-Dijon Glazed Vegetables [MMAZ]

by Sarah on August 26, 2013 · 7 comments

I knew the past week would be crazy–starting school officially–and that  I would be away over the weekend, busy dominating at a friendly family game of cornhole in the backyard, and celebrating my stepsister’s wedding.

But as y’all know well, I’m a stubborn gal who, once she’s determined she’s going to participate in every single week of Heather‘s Meatless Mondays A-Z refuses to skip one.

Even if the rest of the blog and blog reading takes a back seat to statistical analysis…and wedding cake.

So this might not be the most complicated–or even the most weird creative–recipe I’ve come up with..if it’s really even a recipe.Regardless of recipe status, it’s a fabulous glaze for pretty much any type of vegetable(or, should you not be meatless, chicken, fish, or pork).

[I just had some sweet potatoes that were about to turn into flowers, so I went with those.*]

*But I have tried it on cauliflower since, and it was wonderful.

and the baby butternuts i scored for free at the farmer's market. and some onions.

Glaze being, as everyone knows [if they googled it like I did just to be sure ;)], the term for a sweet sauce you add post-cooking (or near the very end) to add flavor.

Since I already had an open jar of apricot preserves from last week’s garlicky homemade Peach Duck Sauceand my recent experience of moving into a new place and somehow immediately having an overstuffed pantry–meant I wasn’t about to buy a new type of jelly or jam*…

*See: “I’m a stubborn gal,” from a few lines up.

…I worked with what I had.

Although the fruit-and-mustard combination is generally a good one, so I bet another type of preserve (blueberry springs to mind) would be equally fun to experiment with.

You can use the ‘shake-and-bake’ method of mixing (Mason jars make great maracas)…

…or you can be boring and use a small bowl and whisk.

this pictures is so flippin' cool.

Whichever method for mixing you choose, you will have leftover glaze.

[My guesstimates are there is enough for about 12 cups of chopped veggies…although I was never good at guesstimating.]

Not in the realm of leftover excess like we’ve got wedding cake right now–

sadly, the top tier spice cake is all gone...

—but I’m sure you’ll figure out what to do with it.*

*My use of the indefinite article referring to the glaze, not the cake. I WISH you knew what we should do with all that cake.

Apricot-Dijon Glaze

(for Vegetables…or Not-ables)

  • 1/4 c. apricot preserves
  • 3 Tbsp. mild dijon mustard
  • 1 Tbsp. white vinegar
  • 1 Tbsp. water
  • 1/2 Tbsp. liquid aminos, tamari, or soy sauce
  • 1/2 Tbsp. dried thyme leaves
  • 3/4 tsp. dried coriander
  1. Combine all ingredients in a jar–for a ‘shake-and-bake’ method–or small bowl.
  2. Shake or whisk everything together well.
  3. Cook chosen veggies until 5-10 minutes from desired ‘doneness,’ remove from the oven, and toss with glaze until well coated.
  4. Return vegetables to oven for the remaining 5-10 minutes.
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{ 7 comments… read them below or add one }

Liz @ I Heart Vegetables August 26, 2013 at 7:03 am

Maybe stress fuels your creativity, because this sounds delicious 😉 I hope things are off to a good start!


Kaila @healthyhelperblog! August 26, 2013 at 8:12 am

Another great sauce! I need to get off my lazy bum and make this! I always have the best intentions but then just end up roasting my veggies and forgoing a delicious topping other than oil.


Laura @ Sprint 2 the Table August 26, 2013 at 9:00 am

Fruit and mustard… you may have just inspired a sauce for my chicken salad at lunch today!


Hannah @ CleanEatingVeggieGirl August 26, 2013 at 12:56 pm

Ohhh yum!! I LOVE mustard!!


Heather @ Better With Veggies August 26, 2013 at 8:03 pm

Can I tell you how honored I am that you still find time for my weekly challenge? Seriously, it blows me away. And these flavors – YUM!!!


Fran@BCDC August 27, 2013 at 1:41 pm

This sounds so good!!


Heather @ Kiss My Broccoli September 29, 2013 at 1:46 am

“for Vegetables…or Not-ables” <- Haha! Love it! And I'm right there with you on the stubbornness regarding your pantry…at least I am at the moment I am…I always tend to lose my gumption whenever I say I'm going to eat through my "collections" of foodie stuffs, but this time I'm trying to stay strong! There is just SO MUCH FREAKIN FOOD!! Seriously…if I had to move right now, I would die! But no in the same way I would die for a piece of that cake right now! Omg, it looks so perfectly spongey and with just the riiiiiiight amount of frosting!

And yes, that mason jar pic IS cool!!


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