Description
Enjoy a delightful combination of caramelized roasted vegetables drizzled with a sweet and tangy Maple Dijon dressing.
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 your oven to 400°F (200°C) and line a baking sheet with parchment paper.
- In a large bowl, combine the halved baby potatoes, Brussels sprouts, sliced carrot, bell pepper, and red onion.
- In a small bowl, whisk together the olive oil, maple syrup, Dijon mustard, garlic powder, salt, and pepper until well combined.
- Pour the Maple Dijon mixture over the vegetables and toss everything together until evenly coated.
- Spread the vegetables in a single layer on the prepared baking sheet, ensuring they aren’t crowded.
- Roast in the oven for about 25-30 minutes or until tender and slightly caramelized, stirring halfway through.
- Once out of the oven, sprinkle fresh parsley on top for garnish before serving.
Notes
Cut vegetables into similar sizes for even cooking. Don’t skip stirring halfway through roasting for better caramelization.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Side Dish
- Method: Roasting
- Cuisine: Vegetarian
Nutrition
- Serving Size: 1 cup
- Calories: 180
- Sugar: 5g
- Sodium: 200mg
- Fat: 7g
- Saturated Fat: 1g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 4g
- Protein: 3g
- Cholesterol: 0mg