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For this Maple Dijon Roasted Veggies Sheet Pan, you will need: - 2 cups Brussels sprouts, halved - 2 cups carrots, sliced into thin rounds - 1 red bell pepper, chopped into bite-sized pieces - 1 yellow zucchini, sliced into half-moons - 1 red onion, quartered These vegetables give a great mix of flavors and colors. Each veggie brings its own unique taste and texture. For the sweet and tangy sauce, gather these items: - 3 tablespoons olive oil - 3 tablespoons pure maple syrup - 2 tablespoons Dijon mustard - 1 teaspoon garlic powder - Salt and pepper to taste This sauce is the star of the dish! It coats the veggies and makes them shine. To finish off the dish, you will need: - Fresh thyme for garnish The thyme adds a lovely herbal note. It brightens the dish and makes it look fresh and inviting. First, set your oven to 425°F (220°C). This high heat gives the veggies a nice roast. Next, grab a large sheet pan and line it with parchment paper. This step helps with cleanup and keeps the veggies from sticking. Now, take a big bowl and add the veggies. Use 2 cups of halved Brussels sprouts, 2 cups of sliced carrots, 1 chopped red bell pepper, 1 sliced yellow zucchini, and 1 quartered red onion. Make sure they are all similar in size. This helps them cook evenly. In a separate bowl, mix together the sauce. You need 3 tablespoons of olive oil, 3 tablespoons of pure maple syrup, and 2 tablespoons of Dijon mustard. Add 1 teaspoon of garlic powder, plus salt and pepper to taste. Whisk everything together until it looks smooth and well-blended. Pour the maple Dijon sauce over the mixed veggies. Toss them well so every piece gets coated. Spread the veggies out on the prepared sheet pan. Keep them in a single layer for the best roast. Place the pan in the oven and roast for 25-30 minutes. Halfway through, give the veggies a toss. They should come out tender and caramelized. When done, let them cool for a couple of minutes. Garnish with fresh thyme before serving. Enjoy your delicious Maple Dijon Roasted Veggies! To get your veggies roasted just right, keep them in a single layer. Crowding the pan can lead to steaming instead of roasting. Toss the veggies halfway through cooking to ensure they brown evenly. This helps all sides get that nice caramel color. Aim for small, uniform pieces for best results. You can swap in other veggies if you don't have the ones listed. Try using sweet potatoes or broccoli for added flavor and texture. Frozen vegetables work too but reduce the cooking time. This way, you can still enjoy a delicious dish without the exact ingredients. To boost the flavor, add fresh herbs like rosemary or parsley. A squeeze of lemon juice adds brightness and balances the sweetness. If you love spice, consider adding red pepper flakes or cayenne. This gives your dish a kick that pairs well with the sweet and tangy sauce. {{image_2}} You can mix and match your veggies. Try adding cauliflower, sweet potatoes, or green beans. These choices bring unique tastes and textures. For a fun twist, add butternut squash for sweetness or asparagus for a fresh bite. Remember to cut all veggies into even sizes. This helps them cook at the same rate. If you prefer more sweetness, add extra maple syrup. Want a tangy kick? Use a bit more Dijon mustard. You can also add a splash of balsamic vinegar for depth. For heat, sprinkle in some red pepper flakes. Taste the sauce before adding it to the veggies. Adjust to your liking for the best flavor. These roasted veggies shine as a side dish. They pair well with grilled chicken, fish, or steak. You can also serve them as a main dish. Just add some cooked quinoa or brown rice. Top with nuts or feta for crunch and flavor. This makes a filling and healthy meal. You can keep leftovers in the fridge. Place the veggies in an airtight container. They stay fresh for up to four days. Make sure to let them cool before sealing. This helps keep them from getting soggy. If you want to store them longer, freeze the veggies. First, let them cool completely. Then, spread them on a baking sheet. Freeze the veggies for about an hour. After that, transfer them to a freezer bag. They can last up to three months in the freezer. Reheating these veggies is simple. You can use the oven or microwave. For the oven, preheat it to 350°F (175°C). Spread the veggies on a baking sheet. Heat for about 10-15 minutes until warm. If using a microwave, place them in a bowl and cover. Heat in short bursts, stirring in between. This way, they warm evenly without drying out. For roasting, I love using Brussels sprouts, carrots, bell peppers, zucchini, and red onion. These veggies caramelize well and get that nice golden color. You can also try sweet potatoes, broccoli, or cauliflower. Each veggie adds its unique taste and texture, making your dish more fun! Yes! This recipe is easy to make vegan. Just check that your maple syrup is pure, and you’re good to go. The veggies and the maple Dijon sauce are already plant-based. You can enjoy it guilt-free while still tasting great! The veggies are done when they are tender and a bit brown. Use a fork to poke them. If it goes in easily, they are ready. Look for that nice caramelized color on the outside. It makes them taste sweet and flavorful! Absolutely! You can use yellow mustard or whole grain mustard if you prefer. Each will give your dish a different taste. Just remember that Dijon mustard has a nice tang, so choose one that fits your flavor. Feel free to experiment! You learned how to make tasty roasted veggies with Maple Dijon sauce. We covered the right vegetables, the delicious sauce, and tips for even roasting. You can also explore flavor variations and smart storage ideas. These simple steps will help you create a meal that's both fun and easy. With these insights, you can enjoy delicious roasted vegetables anytime. Happy cooking!

Maple Dijon Roasted Veggies Sheet Pan

Discover the deliciousness of Maple Dijon Roasted Veggies with this easy sheet pan recipe! Perfectly caramelized Brussels sprouts, carrots, and vibrant veggies are coated in a sweet and tangy maple Dijon glaze. It’s a healthy and colorful side dish that's simple to prepare and packed with flavor. Click through to explore the full recipe and elevate your meals with these tasty roasted veggies!
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Ingredients
  

2 cups Brussels sprouts, halved

2 cups carrots, sliced into thin rounds

1 red bell pepper, chopped into bite-sized pieces

1 yellow zucchini, sliced into half-moons

1 red onion, quartered

3 tablespoons olive oil

3 tablespoons pure maple syrup

2 tablespoons Dijon mustard

1 teaspoon garlic powder

Salt and pepper to taste

Fresh thyme, for garnish

Instructions
 

Preheat your oven to 425°F (220°C). Line a large sheet pan with parchment paper for easy cleanup.

    In a large bowl, combine the Brussels sprouts, carrots, bell pepper, zucchini, and red onion.

      In a separate bowl, whisk together the olive oil, maple syrup, Dijon mustard, garlic powder, salt, and pepper until well blended.

        Pour the maple Dijon mixture over the vegetables and toss until everything is evenly coated.

          Spread the vegetable mixture evenly on the prepared sheet pan, ensuring they are in a single layer for even roasting.

            Roast in the preheated oven for 25-30 minutes, tossing halfway through, until the veggies are tender and nicely caramelized.

              Once done, remove from the oven and let cool for a couple of minutes. Garnish with fresh thyme before serving.

                Prep Time: 15 minutes | Total Time: 45 minutes | Servings: 4