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–+ servings
Maple Dijon Roasted Vegetables

Savory Maple Dijon Roasted Vegetables You’ll Love

Enjoy a vibrant blend of Maple Dijon Roasted Vegetables that turns humble veggies into a celebratory dish.
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Prep Time 15 minutes
Cook Time 30 minutes
Cooling Time 5 minutes
Total Time 50 minutes
Course Side Dishes
Cuisine American
Servings 4 servings
Calories 180 kcal

Equipment

  • Oven
  • baking sheet
  • mixing bowl
  • spatula

Ingredients
  

For the Vegetables

  • 1 pound Brussels sprouts halved
  • 2 cups Carrots sliced into 1-inch pieces
  • 2 cups Sweet potatoes peeled and cubed
  • 1 large Red onion cut into wedges

For the Glaze

  • 3 tablespoons Olive oil
  • 3 tablespoons Maple syrup
  • 2 tablespoons Dijon mustard
  • 1 teaspoon Garlic powder
  • 1 teaspoon Salt
  • ½ teaspoon Black pepper

For Garnish (optional)

  • Fresh herbs to taste

Instructions
 

Step-by-Step Instructions

  • Preheat your oven to 425°F (220°C) and line a large baking sheet with parchment paper.
  • In a mixing bowl, add the halved Brussels sprouts, sliced carrots, cubed sweet potatoes, and red onion wedges.
  • In a separate bowl, whisk together olive oil, maple syrup, Dijon mustard, garlic powder, salt, and black pepper.
  • Pour the prepared glaze over the vegetable mixture and toss until evenly coated.
  • Spread the coated vegetables in a single layer on the prepared baking sheet, avoiding overcrowding.
  • Roast the vegetables in the preheated oven for 25-30 minutes, stirring halfway.
  • Allow the vegetables to cool for a few minutes before serving.
  • Garnish with fresh herbs if desired before serving.

Notes

Ensure even sizes for the vegetables and avoid overcrowding on the baking sheet for best results.

Nutrition

Serving: 1servingCalories: 180kcalCarbohydrates: 36gProtein: 3gFat: 5gSaturated Fat: 1gPolyunsaturated Fat: 2gMonounsaturated Fat: 2gSodium: 300mgPotassium: 700mgFiber: 6gSugar: 8gVitamin A: 15000IUVitamin C: 40mgCalcium: 50mgIron: 2mg
Keyword easy weeknight dinners, healthy side dishes, Maple Dijon Roasted Vegetables, one-pan meals, Roasted Vegetables, vegetable recipes
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