Maple Dijon Roasted Vegetables
A delightful combination of roasted brussels sprouts, carrots, and sweet potatoes glazed with maple syrup and Dijon mustard.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Total Time: 40 minutes
- Yield: 4 servings 1x
- Category: Side Dish
- Method: Roasting
- Cuisine: American
- Diet: Vegetarian
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
- Preheat your oven to 425°F (220°C) and line a large baking sheet with parchment paper for easy cleanup.
- Combine the brussels sprouts, carrots, sweet potatoes, and red onion in a large mixing bowl.
- Whisk together the olive oil, maple syrup, Dijon mustard, garlic powder, salt, and black pepper until well blended.
- Pour the maple Dijon mixture over the vegetables and toss well to coat all the pieces evenly.
- Spread the coated vegetables in a single layer on the prepared baking sheet, ensuring they are not overcrowded.
- Roast the vegetables in the preheated oven for about 25-30 minutes, stirring halfway through.
- Remove the vegetables from the oven and let them cool for a few minutes. Garnish with fresh herbs if desired.
Notes
Cut the vegetables into similar sizes for even cooking. You can use frozen vegetables but make sure to thaw and drain them first.
Nutrition
- Serving Size: 1 serving
- Calories: 200
- Sugar: 8g
- Sodium: 300mg
- Fat: 9g
- Saturated Fat: 1g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 34g
- Fiber: 7g
- Protein: 3g
- Cholesterol: 0mg