Looking for a quick and tasty side dish? Try my Maple Dijon Roasted Vegetables! This colorful mix of veggies gets an irresistible flavor boost from maple syrup and Dijon mustard. With just a few simple steps, you’ll have a delicious dish that impresses everyone. Let’s dive into the easy recipe and make your next meal memorable!
Why I Love This Recipe
- Flavorful Glaze: The combination of maple syrup and Dijon mustard creates a deliciously sweet and tangy glaze that elevates the taste of the vegetables.
- Health Benefits: Roasting vegetables brings out their natural sweetness and preserves their nutrients, making this dish both tasty and nutritious.
- Easy Preparation: With simple ingredients and straightforward steps, this recipe is perfect for both novice and experienced cooks.
- Versatile Dish: These roasted vegetables can be served as a side dish or added to salads, grain bowls, or wraps for a flavorful boost.
Ingredients
List of Required Ingredients
– 2 cups Brussels sprouts, halved
– 2 medium carrots, sliced into thin rounds
– 1 medium red onion, cut into wedges
– 1 bell pepper, chopped
– 1 tablespoon olive oil
– 3 tablespoons pure maple syrup
– 2 tablespoons Dijon mustard
– 1 teaspoon garlic powder
– 1 teaspoon salt
– ½ teaspoon black pepper
– Optional: Fresh thyme leaves for garnish
To make maple Dijon roasted vegetables, you need fresh, simple ingredients. Start with Brussels sprouts. Their nutty flavor shines when roasted. Carrots add sweetness and color. Red onion brings a nice bite. You can choose any bell pepper for added crunch.
Next, we have the star of the dish: the glaze. This combines olive oil, maple syrup, and Dijon mustard. The maple syrup gives a sweet touch, while Dijon adds a tangy kick. Garlic powder, salt, and black pepper round out the flavor.
Finally, fresh thyme leaves can make a great garnish. They add a lovely aroma and a pop of color. This mix of ingredients makes the dish both tasty and fun to prepare.
Step-by-Step Instructions
Preheating the Oven
Preheat your oven to 400°F (200°C). This step warms the oven for even cooking.
Preparing the Vegetables
In a large bowl, combine 2 cups of halved Brussels sprouts, 2 sliced carrots, 1 medium red onion cut into wedges, and 1 chopped bell pepper. This mix gives a colorful look and tasty flavor.
Making the Maple Dijon Glaze
In a small bowl, whisk together 1 tablespoon of olive oil, 3 tablespoons of pure maple syrup, 2 tablespoons of Dijon mustard, 1 teaspoon of garlic powder, 1 teaspoon of salt, and ½ teaspoon of black pepper. This glaze adds a sweet and tangy kick.
Coating and Arranging
Pour the maple Dijon glaze over the mixed vegetables. Toss them well to coat every piece. Then, spread the vegetables on a baking sheet lined with parchment paper. This makes cleanup easy.
Roasting the Vegetables
Place the baking sheet in the preheated oven. Roast for 25-30 minutes, stirring halfway through. You want the veggies tender and slightly caramelized around the edges.
Garnishing and Serving
Once done, take the sheet out and let the vegetables cool for a few minutes. If you like, sprinkle fresh thyme leaves on top for extra flavor. This adds a nice touch to your dish.
Tips & Tricks
Mixing Tips
To get the best flavor, you need an even coating of the glaze on your veggies. Start by placing all your chopped vegetables in a large bowl. Pour the maple Dijon glaze over them. Then, use your hands or a spatula to toss the veggies well. Make sure every piece is covered. This step helps each bite taste amazing.
Roast Timing
The size of your vegetables matters for roasting time. If you cut them smaller, they will cook faster. For larger pieces, you might need a bit more time. I suggest checking them around the 20-minute mark. If they look golden and soft, they are ready. You can also stir them halfway through to ensure even cooking.
Serving Suggestions
Maple Dijon roasted vegetables are great on their own, but they can shine even more. Pair them with grilled chicken or fish for a balanced meal. They also work well as a colorful side dish at dinner. If you want a light lunch, serve them over a bed of greens. You can even add nuts or seeds for crunch.
Pro Tips
- Choose Seasonal Vegetables: Using seasonal vegetables not only enhances flavor but also supports local agriculture and reduces your carbon footprint.
- Don’t Overcrowd the Pan: Ensure there’s enough space between the vegetables on the baking sheet; overcrowding can lead to steaming instead of roasting.
- Experiment with Herbs: Fresh herbs like rosemary or sage can complement the sweetness of the maple syrup and add another layer of flavor.
- Rest Before Serving: Letting the vegetables rest for a few minutes after roasting allows flavors to meld and makes them easier to serve.
Variations
Substitute Vegetables
You can swap the main veggies in this dish. Sweet potatoes add a nice sweetness. Zucchini offers a tender bite. Other great options include cauliflower or asparagus. Each choice brings its own flavor. Feel free to mix and match to find your favorite combo!
Vegan Adaptation
This recipe is easy to adapt for vegans. All the ingredients are plant-based, except for the honey. Simply use maple syrup as your sweetener. Make sure your Dijon mustard is vegan. This way, everyone can enjoy this tasty dish without worry.
Flavor Additions
Want to spice things up? You can add some extra flavor. Try cumin for a warm, earthy taste. Paprika gives a nice smoky touch. A pinch of red pepper flakes can add heat. These simple changes can make your dish even more exciting!
Storage Info
Refrigeration
To store leftovers in the fridge, let the vegetables cool first. Place them in an airtight container. They will stay fresh for up to three days. Make sure to label the container with the date. This helps you keep track of how long they’ve been stored.
Freezing
If you want to freeze the roasted vegetables, follow these simple steps. First, let them cool completely. Then, spread them out on a baking sheet in a single layer. Freeze for about an hour. This step prevents them from sticking together. After that, transfer them to a freezer-safe bag. Squeeze out as much air as possible. They can last up to three months in the freezer.
Reheating
To reheat the dish, you have a few options. The best method is to use the oven. Preheat it to 350°F (175°C). Spread the vegetables on a baking sheet and heat for about 10-15 minutes. This keeps them crispy. You can also use the microwave. Heat them in short bursts of 30 seconds. Stir in between to ensure even heating.
FAQs
Can I use other types of mustard?
Yes, you can use other types of mustard. Each type will change the flavor. Yellow mustard is milder and tangy. Whole grain mustard adds texture and a nutty taste. Spicy brown mustard gives a kick. Feel free to mix and match. Each will give your dish a unique flavor.
How do I know when the vegetables are done?
The vegetables are done when they are tender and caramelized. Look for a golden brown color. You can pierce them with a fork. If they are soft, they are ready. Stir them halfway through cooking to ensure even roasting.
Can I make this recipe ahead of time?
You can make this recipe ahead of time. Prepare the vegetables and glaze earlier in the day. Toss them together and roast when ready to eat. You can also store leftovers in the fridge. Just reheat them in the oven for best results.
This recipe for roasted Brussels sprouts and veggies is easy and tasty. You learned to preheat your oven, prepare your vegetables, and make a sweet glaze. Roasting brings out flavors and makes a great side dish. Remember, you can mix in other veggies or spices for new tastes. Store leftovers in the fridge or freezer for later. Enjoy experimenting with this dish, and don’t forget to share your tasty result
