Print

Maple Dijon Roasted Vegetables

Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

A cozy dish featuring caramelized Brussels sprouts, sweet potatoes, and carrots, all coated in a maple Dijon glaze, perfect for fall.

Ingredients

Scale
  • 2 cups of Brussels sprouts, halved
  • 2 cups of carrots, sliced into 1-inch pieces
  • 2 cups of sweet potatoes, peeled and cubed
  • 1 red onion, cut into wedges
  • 3 tablespoons of olive oil
  • 3 tablespoons of maple syrup
  • 2 tablespoons of Dijon mustard
  • 1 teaspoon of garlic powder
  • 1 teaspoon of salt
  • 1/2 teaspoon of black pepper
  • Fresh herbs for garnish (optional)

Instructions

  1. Preheat your oven to 425°F (220°C) and line a large baking sheet with parchment paper for easy cleanup.
  2. In a large mixing bowl, combine the Brussels sprouts, carrots, sweet potatoes, and red onion.
  3. In a separate bowl, whisk together the olive oil, maple syrup, Dijon mustard, garlic powder, salt, and black pepper until well blended.
  4. Pour the maple Dijon mixture over the vegetables and toss well to coat all the pieces evenly.
  5. Spread the coated vegetables in a single layer on the prepared baking sheet, ensuring they are not overcrowded.
  6. Roast the vegetables in the preheated oven for about 25-30 minutes, stirring halfway through to promote even cooking. They should be tender and caramelized.
  7. Once done, remove the vegetables from the oven and let them cool for a few minutes.
  8. If desired, garnish with fresh herbs before serving to add a pop of color and flavor.

Notes

Leftover roasted vegetables can be stored in an airtight container in the refrigerator for up to 4 days. They reheat beautifully in the oven or microwave.

Nutrition

Find it online: https://recypez.com/roasted-vegetables-maple-dijon/

Scroll to Top