Maple Dijon Roasted Vegetables Recipe

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Cozy Maple Dijon Roasted Vegetables Recipe, Made Simple

There’s something special about roasting vegetables that brings out their natural sweetness and creates that irresistible toasty edge. I love how this Maple Dijon Roasted Vegetables Recipe marries the warm, caramel notes of maple syrup with the gentle tang of Dijon mustard—creating a flavor combination that’s both comforting and a touch unexpected.

Whether you’re after a busy weeknight side or something that feels a bit more weekend-worthy, these roasted goodies deliver every time. The crisp edges on the Brussels sprouts and the golden roast on the baby potatoes? Pure magic. You’ll find it’s a perfect dish to pull together with minimal fuss but maximum flavor.

Stick around—I’ll walk you through everything you need to know, from ingredient insights to clever tips that ensure your roasted vegetables come out just right.

Ingredient Lowdown

• Baby potatoes (1 lb, halved): Their thin skins crisp beautifully, and their creamy insides soak up the glaze like a dream.
• Brussels sprouts (2 cups, trimmed & halved): Roasting mellows their bite and brings out a buttery, nutty flavor.
• Large carrot (sliced): Adds a subtle sweetness and lovely texture contrast.
• Red bell pepper (sliced): Brings vibrant color and juicy bursts of flavor after roasting.
• Red onion (cut into wedges): Gives a gentle sharpness that softens into caramelized goodness.
• Olive oil (2 tbsp): Essential for crisp edges and helping the maple Dijon coating adhere evenly.
• Maple syrup (2 tbsp): The star sweetener that balances the tang and adds a glossy finish.
• Dijon mustard (1 tbsp): Packs just the right tangy kick to highlight the maple’s sweetness.
• Garlic powder (1 tsp): Adds a mellow, savory depth without overpowering.
• Salt and pepper: To bring all the flavors into perfect harmony.
• Fresh parsley: For a bright, herbaceous finishing touch.

Set Up for Success

Start by gathering and prepping your veggies, so everything is ready to go. Halving the baby potatoes and Brussels sprouts ensures they roast evenly and get beautifully crisp edges. Preheat your oven to 400°F (200°C) to achieve that perfect balance of tender interiors and caramelized exteriors. Line your baking sheet with parchment to prevent sticking and make cleanup a breeze.

Step-by-Step: Maple Dijon Roasted Vegetables Recipe

1. Preheat your oven to 400°F (200°C) and line a large baking sheet with parchment paper. This step is key to getting that toasty, golden roast without sticking or burning.
2. Combine all the chopped vegetables—baby potatoes, Brussels sprouts, carrot, red bell pepper, and red onion—in a large mixing bowl. I like tossing them gently with my hands so nothing breaks.
3. Whisk together the dressing: olive oil, maple syrup, Dijon mustard, garlic powder, salt, and pepper. This mix should be smooth and shiny—perfect for coating every piece.
4. Pour the maple Dijon mixture over your vegetables and toss to coat evenly. Make sure every piece glistens with that sticky-sweet tang—this is where the magic starts to happen.
5. Spread the vegetables out evenly on the prepared baking sheet, making sure they’re in a single layer. Crowding the pan is a common mistake; it steam-cooks rather than roasts, and we want crisp edges!
6. Roast for 25 to 30 minutes, stirring gently halfway through. You’ll notice the caramelized edges and smell the ongoing aroma that fills your kitchen with cozy warmth. The veggies should be fork-tender with a crisp exterior.

Flavor Twists for Maple Dijon Roasted Vegetables Recipe

• Add a sprinkle of smoked paprika or chili flakes for a smoky, spicy kick that complements the sweet-savory balance.
• Swap out Brussels sprouts for broccolini or asparagus in spring for a lighter, green note.
• Roast some sweet potatoes or butternut squash in autumn instead of baby potatoes for extra sweetness and color.
• Finish with a squeeze of fresh lemon juice or a dash of apple cider vinegar to brighten up the dish right before serving.
• For herb lovers, toss in some fresh thyme or rosemary to elevate the fragrance and depth.

Storage & Make-Ahead Tips

• Roasted vegetables keep well in an airtight container in the fridge for up to 3 days. Reheat gently in the oven or covered in a skillet to revive crispness.
• You can prep and chop your vegetables a day ahead, then mix the maple Dijon glaze just before roasting to keep flavors fresh.
• Freezing roasted vegetables isn’t ideal because of texture changes, but you can roast and cool, then freeze for use in soups and stews.
• Leftovers make a tasty addition to grain bowls, salads, or as a hearty toast topping with a sprinkle of goat cheese.

Maple Dijon Roasted Vegetables Recipe FAQs

• Can I use other types of mustard?
  Yes, whole grain or spicy brown mustard can work, but Dijon offers that classic tang that pairs best with maple’s sweetness.
• What if I don’t have maple syrup?
  Honey or agave nectar can substitute, though maple syrup adds a unique rich depth that’s hard to replicate.
• How do I know when the vegetables are done?
  They should be tender when pierced with a fork and have golden, caramelized edges—offering a slight crispness that contrasts their softness.
• Can I add protein to make this a full meal?
  Absolutely! Toss in roasted chickpeas or serve alongside grilled chicken or salmon for a wholesome plate.
• Is this recipe suitable for meal prep?
  Definitely! It holds up well in the fridge and can be refreshed in minutes, making it a smart choice for busy weeks.

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