Description
Maple Dijon Roasted Vegetables are a sweet and savory oven-roasted side made with baby potatoes, Brussels sprouts, carrots, and red onion tossed in a simple maple Dijon glaze. Easy, comforting, and perfect for weeknights or holiday meals.
Ingredients
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1 lb baby potatoes, halved
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2 cups Brussels sprouts, trimmed and halved
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1 large carrot, sliced
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1 red bell pepper, sliced
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1 red onion, cut into wedges
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2 tablespoons olive oil
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2 tablespoons maple syrup
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1 tablespoon Dijon mustard
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1 teaspoon garlic powder
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Salt, to taste
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Black pepper, to taste
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Fresh parsley, chopped (for garnish)
Instructions
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Preheat the oven to 400°F (200°C) and line a large baking sheet with parchment paper.
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In a large bowl, add the baby potatoes, Brussels sprouts, carrot, bell pepper, and red onion.
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In a small bowl, whisk together the olive oil, maple syrup, Dijon mustard, garlic powder, salt, and pepper.
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Pour the maple Dijon mixture over the vegetables and toss until everything is evenly coated.
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Spread the vegetables in a single layer on the prepared baking sheet.
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Roast for 25–30 minutes, stirring halfway through, until the vegetables are tender and lightly caramelized.
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Remove from the oven and garnish with fresh parsley before serving.
Notes
For crispier vegetables, avoid overcrowding the pan—use two baking sheets if needed.
You can swap in sweet potatoes, cauliflower, or parsnips depending on the season.
Leftovers store well in the fridge for up to 4 days and reheat beautifully in the oven or air fryer.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Side Dish
- Method: Roasting
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 210 kcal
- Sugar: 10 g
- Sodium: 320 mg
- Fat: 9 g
- Saturated Fat: 1.5 g
- Unsaturated Fat: 7 g
- Trans Fat: 0 g
- Carbohydrates: 30 g
- Fiber: 5 g
- Protein: 4 g
- Cholesterol: 0 mg