easy Maple Dijon Roasted Vegetables
Maple Dijon Roasted Vegetables are coated with maple syrup, Dijon mustard and olive oil.
Ingredients
- - 3 cups mixed vegetables such as carrots, broccoli, Brussels sprouts, cauliflower, and bell peppers
- - 1 tablespoon dark maple syrup
- - 1 tablespoon Dijon mustard
- - 2 tablespoons olive oil
- - Salt to taste
- - Freshly ground black pepper to taste
Instructions
- Preheat the oven to 400°F (200°C). Line a large baking sheet with parchment paper.
- Cut the vegetables into similar-sized pieces so they cook as evenly as possible.
- In a small bowl, whisk together the maple syrup, Dijon mustard, and olive oil until smooth.
- Place the vegetables in a large mixing bowl. Pour the maple Dijon mixture over them and toss thoroughly until every piece is lightly coated.
- Season with salt and freshly ground black pepper.
- Arrange the vegetables across the prepared baking sheet in a single layer. Leave some room between the pieces to encourage browning rather than steaming.
- Roast the Maple Dijon Roasted Vegetables for 25–30 minutes, turning them once about halfway through cooking.
- Remove them from the oven when the vegetables are tender inside with caramelized, golden-brown edges.
- Serve warm as a side dish or spoon over cooked rice, quinoa, or another favorite grain for a simple meal.
Notes
Almost any roasting-friendly vegetables can be used. Sweet potatoes, zucchini, red onion, parsnips, and butternut squash are other delicious possibilities.
If combining very dense vegetables with quick-cooking ones, either cut the dense vegetables smaller or give them a short head start in the oven.
For a complete meal, serve these maple Dijon vegetables over quinoa, brown rice, or couscous with chickpeas or another favorite protein.
A small squeeze of fresh lemon juice after roasting can add brightness and balance the sweet maple glaze.