Description
A medley of fresh vegetables roasted to perfection with a sweet and tangy maple Dijon glaze, offering a vibrant and flavorful side dish.
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 large bowl, combine the baby potatoes, Brussels sprouts, carrot, bell pepper, and red onion.
- In a small bowl, whisk together olive oil, maple syrup, Dijon mustard, garlic powder, salt, and pepper.
- Pour the maple Dijon mixture over the vegetables and toss until evenly coated.
- Spread the vegetables in a single layer on the prepared baking sheet.
- Roast in the oven for 25-30 minutes, or until the vegetables are tender and slightly caramelized, stirring halfway through.
- Remove from the oven and garnish with fresh parsley before serving.
Notes
Cut vegetables uniformly for even cooking. Don’t overcrowd the pan for the best roasting texture.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Side Dish
- Method: Roasting
- Cuisine: American
Nutrition
- Serving Size: 1 cup
- Calories: 180
- Sugar: 8g
- Sodium: 300mg
- Fat: 5g
- Saturated Fat: 1g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 36g
- Fiber: 6g
- Protein: 3g
- Cholesterol: 0mg