Maple Dijon Roasted Vegetables

$- 2 cups Brussels sprouts, halved - 1 cup butternut squash, diced into 1-inch cubes - 1 cup carrots, sliced into rounds - 1 red bell pepper, chopped - 3 tablespoons olive oil - 2 tablespoons pure maple syrup - 1 tablespoon Dijon mustard - 1 teaspoon garlic powder - 1 teaspoon smoked paprika - Salt and freshly cracked pepper to taste - Fresh parsley, chopped (for garnish) The key to this dish is fresh vegetables. I love using Brussels sprouts for their earthy flavor. Butternut squash adds a touch of sweetness. Carrots bring a nice crunch, and red bell pepper adds color and flavor. Now, let's dive into the seasoning. The olive oil coats the veggies, helping them roast evenly. Pure maple syrup gives a sweet touch that balances well with the Dijon mustard's tang. Garlic powder and smoked paprika enhance the flavor, giving depth to each bite. Don't skip the salt and pepper. They boost the taste and bring everything together. Finally, finish with fresh parsley for a pop of color and freshness. This combo creates a harmonious dish that is both tasty and visually appealing. {{ingredient_image_2}} - Preheat the oven to 425°F (220°C). This step is key to crisp veggies. - In a large mixing bowl, combine 2 cups of halved Brussels sprouts, 1 cup of diced butternut squash, 1 cup of sliced carrots, and 1 chopped red bell pepper. This mix brings color and taste. - In a separate small bowl, whisk together 3 tablespoons of olive oil, 2 tablespoons of pure maple syrup, 1 tablespoon of Dijon mustard, 1 teaspoon of garlic powder, 1 teaspoon of smoked paprika, salt, and pepper. Mix until smooth. This dressing adds a sweet and tangy kick. - Drizzle the maple Dijon mixture over the prepared vegetables. Toss them well so each piece is coated. - Line a large baking sheet with parchment paper for easy cleanup. Spread the veggies in a single layer. Make sure there’s space between them. - Roast in the preheated oven for 25-30 minutes. Halfway through, stir the vegetables to ensure even cooking. Check for tenderness and caramelization. They should be soft and golden. For great roasted vegetables, spacing is key. Spread the veggies evenly on the baking sheet. When they have space, they roast better. This helps them brown and caramelize nicely. If they are too close, they will steam instead. You want a crisp outside and tender inside. Check for tenderness by poking the veggies with a fork. They should feel soft but not mushy. Look for golden brown edges to see if they are caramelized. Stir halfway through to help even cooking. To amp up the taste, add spices like thyme or rosemary. These herbs complement the maple and Dijon flavors well. You can also try chili powder for extra heat. Seasonal vegetables work best for this recipe. In spring, use asparagus or peas. In the fall, sweet potatoes or parsnips are great choices. Adapt the recipe to what you find fresh at the store or farmer's market. This keeps each dish exciting and full of flavor! Pro Tips Choosing Fresh Vegetables: Opt for firm and vibrant vegetables for the best flavor and texture. Fresh produce enhances the overall taste of your dish. Customize Your Roasting Time: Different vegetables have varying roasting times. Keep an eye on them and adjust cooking times as needed for the perfect tenderness. Enhancing Flavor with Herbs: Add herbs like thyme or rosemary to the vegetable mix before roasting for an extra layer of flavor that complements the maple and Dijon. Storing Leftovers: Store any leftover roasted vegetables in an airtight container in the fridge for up to 3 days. They can be reheated or added to salads for a quick meal. {{image_4}} You can change up the vegetables in this dish for new flavors. Instead of Brussels sprouts, try using green beans or asparagus. Instead of butternut squash, sweet potatoes work great too. For a crunch, substitute carrots with parsnips. You can also swap red bell pepper for zucchini or eggplant. Each mix gives a unique taste and texture. Want to spice things up? Add a pinch of cayenne pepper or red pepper flakes to the dressing. For a sweeter dish, increase the maple syrup. If you're vegan, the recipe is already vegan-friendly since it uses no animal products. Just ensure your Dijon mustard is vegan too. For gluten-free, stick to gluten-free mustard and check the labels on your ingredients. To keep your Maple Dijon roasted vegetables fresh, place them in a sealed container. Use a glass or plastic container with a lid. Store the container in the fridge. They will last for about 3 to 5 days. Avoid stacking too many layers to keep them from getting soggy. When it’s time to enjoy the leftovers, I recommend reheating them in the oven. Preheat your oven to 350°F (175°C). Place the vegetables on a baking sheet. Heat them for about 10 to 15 minutes. This method keeps their flavor and texture intact. You can also use a microwave, but the oven gives better results. If using a microwave, heat in short bursts to avoid overcooking. Enjoy your tasty vegetables warm! Yes, you can use frozen vegetables. However, fresh vegetables give better taste and texture. Frozen veggies may contain added water. This can make the dish a bit soggy. If you decide to use frozen ones, roast them for a few extra minutes. Make sure to spread them out well on the baking sheet. This helps them roast nicely. You can store leftovers in an airtight container. They will stay fresh for about 3 to 5 days in the fridge. When you want to eat them again, just reheat in the oven. This keeps the flavors rich and the texture nice. You can also use the microwave, but the oven works best. These roasted vegetables go well with many main dishes. Try them with grilled chicken or fish. They also pair nicely with quinoa or rice. You can serve them alongside a hearty stew or a fresh salad. The sweet and tangy flavors complement many meals. This blog post outlines a tasty Maple Dijon Roasted Vegetables recipe. We covered fresh veggies, a simple dressing, and steps to achieve the perfect roast. Remember to space vegetables well and use fresh herbs for added flavor. You can easily adjust the recipe for seasonal veggies or personal taste. Leftovers store well and reheat nicely, making this dish great for meal prep. Enjoy bringing healthy and delicious meals to your table!$

Maple Dijon Roasted Vegetables

A delightful and nutritious side dish featuring a colorful mix of roasted vegetables with a sweet and tangy maple Dijon dressing.

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Prep Time 15

Cook Time 30

Total Time 45

Course Side Dish

Cuisine American

Servings 4

Calories 150 kcal

Ingredients

2 cups Brussels sprouts, halved
1 cup butternut squash, diced into 1-inch cubes
1 cup carrots, sliced into rounds
1 medium red bell pepper, chopped into bite-sized pieces
3 tablespoons olive oil
2 tablespoons pure maple syrup
1 tablespoon Dijon mustard
1 teaspoon garlic powder
1 teaspoon smoked paprika
to taste Salt and freshly cracked pepper
for garnish Fresh parsley, chopped

Instructions

Preheat your oven to 425°F (220°C) to prepare for roasting the vegetables.
In a large mixing bowl, combine the halved Brussels sprouts, diced butternut squash, sliced carrots, and chopped red bell pepper.
In a separate small bowl, whisk together the olive oil, maple syrup, Dijon mustard, garlic powder, smoked paprika, salt, and pepper until the dressing is smooth and well blended.
Drizzle the maple Dijon mixture over the prepared vegetables and toss until each piece is evenly coated.
Line a large baking sheet with parchment paper and spread the vegetable mixture in a single layer.
Place the baking sheet in the preheated oven and roast the vegetables for 25-30 minutes, stirring halfway through.
Once the vegetables are tender and caramelized, remove from the oven and allow to cool for a few minutes before garnishing with chopped fresh parsley.
Serve the roasted vegetables warm as a delightful side dish.

Notes

Great as a side dish for various main courses.

Keyword Dijon mustard, maple syrup, roasted vegetables