Maple Dijon Roasted Vegetables Recipe

Introduction

These maple Dijon roasted vegetables bring together a perfect balance of sweetness and tang that can turn even the most skeptical eaters into vegetable lovers. With a vibrant mix of baby potatoes, Brussels sprouts, carrots, and bell peppers, this dish is both colorful and packed with flavor.

Ingredients

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

Instructions

1. Step 1: Preheat the oven to 400°F (200°C) and line a baking sheet with parchment paper.
2. Step 2: In a large bowl, combine the baby potatoes, Brussels sprouts, carrot, bell pepper, and red onion.
3. Step 3: In a small bowl, whisk together olive oil, maple syrup, Dijon mustard, garlic powder, salt, and pepper.
4. Step 4: Pour the maple Dijon mixture over the vegetables and toss until evenly coated.
5. Step 5: Spread the vegetables in a single layer on the prepared baking sheet.
6. Step 6: Roast in the oven for 25-30 minutes, or until the vegetables are tender and slightly caramelized, stirring halfway through.
7. Step 7: Remove from the oven and garnish with fresh parsley before serving.

Tips & Variations

• Try adding other root vegetables like parsnips or sweet potatoes for extra variety and sweetness.
• For a spicy twist, sprinkle some cayenne pepper or smoked paprika into the maple Dijon sauce.
• Use fresh garlic instead of garlic powder if you prefer a stronger garlic flavor.

Storage

Store any leftover roasted vegetables in an airtight container in the refrigerator for up to 3 days. Reheat gently in the oven or microwave until warmed through. Roasted vegetables are best enjoyed fresh but can also be added to salads or grain bowls for quick meals.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use frozen vegetables instead of fresh?

Fresh vegetables work best for roasting as they maintain texture and caramelize nicely. However, you can use frozen vegetables; just thaw and drain them well before tossing with the sauce to avoid excess moisture.

Is this recipe vegan and gluten-free?

Yes, this recipe is naturally vegan and gluten-free, making it suitable for a variety of dietary preferences.

Maple Dijon Roasted Vegetables Recipe

Print Recipe

★★★★★

4.8 from 88 reviews

A delicious and easy recipe featuring tender roasted baby potatoes, Brussels sprouts, carrots, bell peppers, and red onion tossed in a sweet and tangy maple Dijon mustard glaze. Perfectly caramelized and flavorful, these roasted vegetables are a hit even with those who usually shy away from veggies.

• Author: Isla
• Prep Time: 15 minutes
• Cook Time: 25-30 minutes
• Total Time: 40-45 minutes
• Yield: 4 servings 1x
• Category: Side Dish
• Method: Baking
• Cuisine: American
• Diet: Vegetarian

Ingredients

Scale 1x2x3x

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 the oven to 400°F (200°C) and line a baking sheet with parchment paper to prevent sticking and make cleanup easier.
2. Prepare Vegetables: In a large mixing bowl, combine halved baby potatoes, trimmed and halved Brussels sprouts, sliced carrot, sliced red bell pepper, and cut red onion wedges.
3. Make Maple Dijon Glaze: In a small bowl, whisk together olive oil, maple syrup, Dijon mustard, garlic powder, salt, and pepper until smooth and well combined to create a flavorful glaze.
4. Toss Vegetables: Pour the maple Dijon mixture over the vegetables and toss thoroughly to ensure each piece is evenly coated with the glaze.
5. Arrange for Roasting: Spread the coated vegetables in a single layer on the prepared baking sheet to enable even roasting and caramelization.
6. Roast Vegetables: Place the baking sheet in the oven and roast for 25-30 minutes, stirring halfway through cooking to promote even browning and tenderness. The vegetables should be tender and slightly caramelized when done.
7. Garnish and Serve: Remove the roasted vegetables from the oven and transfer to a serving dish. Garnish with freshly chopped parsley for a burst of color and fresh flavor before serving.

Notes

• Make sure to cut vegetables evenly to ensure they cook at the same rate.
• You can substitute maple syrup with honey if preferred.
• For extra crispiness, spread vegetables with some space in between on the sheet.
• Leftovers keep well refrigerated for up to 3 days and can be reheated in the oven.
• Feel free to add other root vegetables like parsnips or sweet potatoes for variation.

Keywords: maple Dijon roasted vegetables, roasted baby potatoes, Brussels sprouts recipe, vegetarian side dish, maple mustard glaze, easy roasted veggies