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- 2 cups Brussels sprouts, halved - 1 large sweet potato, peeled and cut into bite-sized cubes - 1 red bell pepper, diced - 2 medium carrots, sliced - 3 tablespoons extra virgin olive oil - 2 tablespoons pure maple syrup - 1 tablespoon Dijon mustard - 1 teaspoon garlic powder - 1 teaspoon sea salt - ½ teaspoon freshly ground black pepper - Fresh parsley for garnish - Serving suggestions: quinoa, couscous I love using fresh, colorful veggies in my Maple Dijon Roasted Vegetables. Brussels sprouts add a nice crunch, while sweet potatoes bring a sweet touch. The red bell pepper and carrots add bright colors and flavors that make the dish pop. When picking your vegetables, choose ones that are firm and fresh. This ensures great taste and texture. For this recipe, I prefer using extra virgin olive oil. It adds a rich flavor and healthy fats. Maple syrup gives a natural sweetness. Dijon mustard adds a tangy kick, which balances the sweetness well. You can easily change the vegetables if you like. Try adding zucchini or cauliflower for different tastes. Just remember, keep your veggies cut into similar sizes. This helps them cook evenly. Don't forget the fresh parsley! It brightens the dish and adds a fresh flavor. You can serve these roasted vegetables over quinoa or couscous for a satisfying meal. {{ingredient_image_2}} Preheating the oven is key for great roasting. It helps cook the vegetables evenly. For this dish, set your oven to 425°F (220°C). This high heat gives the veggies a nice caramelization. Gather your vegetables: Brussels sprouts, sweet potato, red bell pepper, and carrots. Cut the sweet potato into small cubes. Slice the carrots into thin rounds. Halve the Brussels sprouts and dice the bell pepper. Keep all pieces similar in size. This helps them cook at the same rate. For the sauce, you need: - 3 tablespoons extra virgin olive oil - 2 tablespoons pure maple syrup - 1 tablespoon Dijon mustard - 1 teaspoon garlic powder - 1 teaspoon sea salt - ½ teaspoon freshly ground black pepper In a small bowl, whisk all the ingredients together. Make sure the mixture is smooth. This sauce adds a sweet and tangy flavor to the veggies. Drizzle the maple Dijon sauce over the vegetables. Use your hands or a spatula to toss them well. Each piece should be coated in the sauce. Next, line a baking sheet with parchment paper. This prevents sticking and helps with cleaning. Place the baking sheet in the preheated oven. Roast the vegetables for 25-30 minutes. Halfway through, stir the veggies to promote even browning. Check for doneness by poking with a fork. They should be tender and golden. After roasting, let the vegetables cool for a few minutes. This helps the flavors mix. Just before serving, sprinkle with fresh parsley. This adds color and a fresh taste to your dish. To achieve great caramelization, you need high heat. Preheat your oven to 425°F (220°C). Spread your vegetables in a single layer on the baking sheet. This helps them get that nice golden color. Stir the veggies halfway through cooking. This ensures even browning. For extra flavor, try adding spices. Smoked paprika or cumin can add warmth. You can also use fresh herbs like thyme or rosemary. Fresh ingredients make a big difference in taste. Choose seasonal veggies when possible for the best flavor. Serve the roasted vegetables in a colorful bowl. Drizzle any extra maple Dijon sauce over the top for more flavor. Garnish with fresh parsley for a bright touch. Pair with a side of quinoa or couscous for a complete meal. Pro Tips Chop Uniformly: Make sure all vegetables are cut into similar sizes to ensure even cooking and a consistent texture. Use Fresh Ingredients: Opt for fresh, seasonal vegetables to enhance the flavor and nutritional value of your dish. Don't Skip the Stir: Stirring the vegetables halfway through roasting helps achieve that perfect caramelization and prevents burning. Add a Kick: If you like a bit of heat, consider adding a pinch of cayenne pepper or red pepper flakes to the maple Dijon mixture. {{image_4}} You can change the main vegetables in this recipe. Try using seasonal options like butternut squash, zucchini, or even cauliflower. Each adds its own flavor. You can also mix and match vegetables for a rainbow effect. If you want a sweeter taste, add some parsnips or carrots. For a hearty dish, use root veggies like beets or turnips. The sky's the limit! This dish is easy to adjust for different diets. For a vegan version, ensure your maple syrup is pure. This recipe is already gluten-free, so you can enjoy it without worry. If you're watching carbs, swap out sweet potatoes for cauliflower. Cauliflower gives you a similar texture with fewer carbs. You can enjoy this dish while sticking to your dietary needs. If you want to play with flavors, add fresh herbs like thyme or rosemary. These herbs bring out the natural sweetness of the veggies. You can also try different mustards, like whole grain or spicy mustard, to change the taste. If you want a sweeter touch, use honey or agave syrup instead of maple syrup. Each change makes the dish unique and fun! To keep your roasted vegetables fresh, store them in an airtight container. Place them in the fridge right after they cool. Roasted vegetables stay good for about 3 to 5 days in the refrigerator. Always check for any signs of spoilage before eating. You can freeze leftovers for later use. Allow the roasted veggies to cool completely. Then, place them in freezer-safe bags. Remove as much air as possible before sealing. They can last up to 3 months in the freezer. To reheat, simply thaw them in the fridge overnight. Then, warm them in the oven or microwave. This method helps keep their taste and texture. Leftover roasted vegetables are very versatile. You can add them to salads for more flavor. Try mixing them into soups or stews for a hearty meal. You can even blend them into a sauce for pasta. Let your creativity flow! You can use many other vegetables. Try cauliflower, zucchini, or butternut squash. Beets add a nice color, too. Just remember to cut them into similar sizes for even cooking. Root vegetables like parsnips and turnips work well, too. Feel free to mix and match based on your taste. Yes, you can prep the vegetables ahead of time. You can wash, peel, and cut them a day in advance. Store them in an airtight container in the fridge. This will save you time when you are ready to cook. Just add the maple Dijon sauce right before roasting. Check the vegetables after 25 minutes. They should be tender and golden brown. Use a fork to test their softness. If they are not tender, roast for an extra 5-10 minutes. The vegetables should also have a nice caramel color. Absolutely! Maple Dijon roasted vegetables are great for meal prep. Once cooked, they store well in the fridge for about 4 days. You can heat them up for a quick lunch or dinner. They also taste great cold in salads or grain bowls. Yes, you can easily double or triple the recipe. Just make sure to use a larger baking sheet. Spread the vegetables out in a single layer. This helps them roast evenly. Keep an eye on the roasting time, as larger batches may need a few extra minutes. In this blog post, we explored a tasty recipe for Maple Dijon Roasted Vegetables. We covered the key ingredients, step-by-step instructions, tips for perfecting your dish, and variations to suit your taste. Remember, roasting brings out the best flavors in vegetables. Try new ingredients and experiment with seasonings. This dish not only tastes great but also fits many diets. Enjoy making it your own, and share it with friends for a healthy meal.

Maple Dijon Roasted Vegetables

A delicious medley of roasted vegetables coated in a sweet and tangy maple Dijon glaze.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Course Side Dish
Cuisine American
Servings 4
Calories 150 kcal

Ingredients
  

  • 2 cups Brussels sprouts, halved
  • 1 large sweet potato, peeled and cut into bite-sized cubes
  • 1 medium red bell pepper, diced into small pieces
  • 2 medium carrots, sliced into thin rounds
  • 3 tablespoons extra virgin olive oil
  • 2 tablespoons pure maple syrup
  • 1 tablespoon Dijon mustard
  • 1 teaspoon garlic powder
  • 1 teaspoon sea salt
  • 0.5 teaspoon freshly ground black pepper
  • 1 tablespoon fresh parsley, finely chopped, for garnish

Instructions
 

  • Begin by preheating your oven to 425°F (220°C) to ensure it’s hot and ready for even roasting.
  • In a large mixing bowl, toss together the halved Brussels sprouts, cubed sweet potato, diced red bell pepper, and sliced carrots until well combined.
  • In a separate small bowl, whisk together the extra virgin olive oil, pure maple syrup, Dijon mustard, garlic powder, sea salt, and black pepper until the mixture is smooth and fully blended.
  • Drizzle the maple Dijon mixture over the vegetable medley and use your hands or a large spatula to toss everything together, ensuring that each piece is gorgeously coated with the flavorful glaze.
  • Line a baking sheet with parchment paper to prevent sticking, and then spread the seasoned vegetables in a single layer.
  • Place the baking sheet in the preheated oven and roast for 25-30 minutes, stirring halfway through to promote even browning and tenderness.
  • Once the vegetables are tender and golden brown, carefully remove the baking sheet from the oven and allow it to cool for a few minutes.
  • Just before serving, sprinkle with freshly chopped parsley to add a vibrant color and fresh flavor.

Notes

Serve with a side of grain like quinoa or couscous for a complete meal.
Keyword Dijon, healthy, maple, roasted, vegetables