Print

Maple Dijon Roasted Vegetables Recipe

Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

4.4 from 124 reviews

This Maple Dijon Roasted Vegetables recipe offers a delightful combination of tender baby potatoes, Brussels sprouts, carrots, red bell pepper, and red onion glazed with a sweet and tangy maple Dijon mustard sauce. Roasted to perfection, these vegetables are caramelized and full of flavor, making for a healthy and colorful side dish that’s easy to prepare.

Ingredients

Vegetables

  • 1 lb baby potatoes, halved
  • 2 cups Brussels sprouts, trimmed and halved
  • 1 large carrot, sliced
  • 1 red bell pepper, sliced
  • 1 red onion, cut into wedges

Maple Dijon Glaze

  • 2 tbsp olive oil
  • 2 tbsp maple syrup
  • 1 tbsp Dijon mustard
  • 1 tsp garlic powder
  • Salt and pepper to taste

Garnish

  • Fresh parsley for garnish

Instructions

  1. Preheat Oven: Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper to ensure easy cleanup and prevent sticking.
  2. Prepare Vegetables: In a large bowl, combine the halved baby potatoes, trimmed and halved Brussels sprouts, sliced carrot, red bell pepper, and red onion wedges. This mix offers a variety of textures and flavors.
  3. Make Maple Dijon Glaze: In a small bowl, whisk together the olive oil, maple syrup, Dijon mustard, garlic powder, salt, and pepper. This glaze will coat the vegetables, adding a sweet and tangy flavor.
  4. Coat Vegetables: Pour the maple Dijon mixture over the vegetables and toss thoroughly until all pieces are evenly coated with the glaze.
  5. Arrange on Baking Sheet: Spread the coated vegetables in a single layer on the prepared baking sheet. Spreading helps them roast evenly and caramelize properly.
  6. Roast Vegetables: Place the baking sheet in the preheated oven and roast for 25-30 minutes until the vegetables are tender and slightly caramelized. Halfway through cooking, stir the vegetables to promote even roasting.
  7. Garnish and Serve: Remove the roasted vegetables from the oven and garnish with freshly chopped parsley before serving to add a bright, fresh touch.

Notes

  • For even cooking, try to keep vegetable pieces similar in size.
  • Feel free to substitute other root vegetables like sweet potatoes or parsnips.
  • The maple syrup adds sweetness, but you can reduce it for a less sweet version.
  • Leftovers can be stored in the refrigerator for up to 3 days and reheated.
  • This dish pairs well with roasted chicken or grilled tofu for a complete meal.

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