Description
Elevate your dining experience with Maple Dijon Roasted Vegetables, a delightful dish that harmonizes the sweetness of maple syrup with the tangy kick of Dijon mustard. This colorful medley of roasted veggies, including baby potatoes, Brussels sprouts, carrots, and bell peppers, not only pleases the palate but also adds a vibrant touch to your table. Perfect for weeknight dinners or holiday gatherings, this nutritious plant-based side dish is easy to prepare and sure to impress. With minimal prep time and a simple roasting process, it’s an ideal choice for busy cooks looking to add more vegetables to their meals without sacrificing flavor.
Ingredients
Scale
- 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
- 2 tbsp olive oil
- 2 tbsp maple syrup
- 1 tbsp Dijon mustard
- 1 tsp garlic powder
- Salt and pepper to taste
- Fresh parsley for garnish
Instructions
- Preheat the oven to 400°F (200°C) and line a baking sheet with parchment paper.
- In a mixing bowl, combine halved baby potatoes, trimmed Brussels sprouts, sliced carrot, bell pepper, and onion.
- In a separate bowl, whisk together olive oil, maple syrup, Dijon mustard, garlic powder, salt, and pepper.
- Pour the dressing over the vegetables and toss until well coated.
- Spread the vegetables in a single layer on the prepared baking sheet.
- Roast for 25-30 minutes until tender and slightly caramelized, stirring halfway through.
- Garnish with fresh parsley before serving.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Side Dish
- Method: Baking
- Cuisine: Vegetarian
Nutrition
- Serving Size: 1 cup (200g)
- Calories: 180
- Sugar: 8g
- Sodium: 320mg
- Fat: 7g
- Saturated Fat: 1g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 27g
- Fiber: 5g
- Protein: 4g
- Cholesterol: 0mg