Maple Dijon Roasted Vegetables Recipe
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.
- 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
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
- 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.
- 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.
- 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.
- Toss Vegetables: Pour the maple Dijon mixture over the vegetables and toss thoroughly to ensure each piece is evenly coated with the glaze.
- Arrange for Roasting: Spread the coated vegetables in a single layer on the prepared baking sheet to enable even roasting and caramelization.
- 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.
- 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
Find it online: https://islawhite.com/maple-dijon-roasted-vegetables-recipe/
