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For this tasty dish, you will need: - 1 medium sweet potato, peeled and cubed - 1 cup Brussels sprouts, trimmed and halved - 1 red bell pepper, diced - 1 cup carrots, sliced - 1 red onion, cut into wedges These vegetables bring great flavors and colors to your meal. Sweet potatoes give a nice sweetness while Brussels sprouts add a bit of crunch. The bell pepper and carrots add brightness, and the red onion brings a bold taste. To make the maple Dijon dressing, gather these items: - 3 tablespoons olive oil - 2 tablespoons pure maple syrup - 1 tablespoon Dijon mustard - 1 teaspoon garlic powder - 1 teaspoon smoked paprika - Salt and pepper to taste This dressing is the star of the dish! The maple syrup adds sweetness and the Dijon mustard gives a nice tang. Garlic powder and smoked paprika add depth to the flavor. For seasoning, use: - Salt and pepper to taste - Fresh parsley, chopped for garnish These simple seasonings help enhance the natural flavors of the veggies. The parsley adds a pop of color and fresh taste when you serve the dish. You can be creative with your toppings, but this keeps it fresh and simple! Start by washing all your veggies. For the sweet potato, peel it and cut it into small cubes. This helps it cook evenly. Take the Brussels sprouts and trim the ends. Slice them in half. Next, dice the red bell pepper and slice the carrots. Finally, cut the red onion into wedges. Place all these veggies in a large mixing bowl. In a small bowl, combine 3 tablespoons of olive oil, 2 tablespoons of pure maple syrup, and 1 tablespoon of Dijon mustard. Add 1 teaspoon of garlic powder and 1 teaspoon of smoked paprika to the mix. Season with salt and pepper. Whisk everything together until it’s smooth. This dressing gives your veggies a sweet and tangy flavor. Preheat your oven to 425°F (220°C). Line a large baking sheet with parchment paper. This step makes cleaning easier. Pour the dressing over the veggies in the bowl. Toss them well so everything is coated. Spread the veggies on the baking sheet in a single layer. Make sure they aren't too close together. Roast them in the oven for about 25 to 30 minutes. Stir the veggies halfway through to help them cook evenly. When they are tender and golden brown, they are ready. Let them cool slightly and garnish with fresh parsley before serving. For the best results, set your oven to 425°F (220°C). This high heat helps the veggies caramelize. Roast them for about 25 to 30 minutes. Stir halfway through to ensure even cooking. You want them tender and golden. To roast veggies well, spread them out in a single layer. Avoid crowding the pan. If they are too close, they will steam instead of roast. Use a large baking sheet for this recipe. Parchment paper helps with cleanup and prevents sticking. These veggies shine as a side dish. Serve them with grilled chicken or fish. You can also enjoy them on a bed of quinoa or rice. For extra flavor, add a squeeze of lemon juice before serving. Garnish with fresh parsley for a pop of color. {{image_2}} You can switch up the veggies to suit your taste. Try using cauliflower or zucchini. Broccoli and asparagus also work well. These veggies roast nicely and soak up the maple Dijon flavor. If you want a twist, change the dressing. Try balsamic vinegar for a tangy kick. You can also use a lemon-garlic mix for a fresh taste. Each dressing adds its own unique style to the dish. To make this dish a full meal, add protein. Chicken breast or tofu can blend well. Shrimp also cooks quickly and adds a nice flavor. Just make sure to adjust cooking time for the protein you choose. After cooking, let the veggies cool down. Store them in an airtight container. They stay fresh in the fridge for up to four days. Make sure to label the container with the date. This helps you keep track of freshness. To reheat, use the oven for best results. Preheat your oven to 350°F (175°C). Spread the veggies on a baking sheet. Heat them for about 10-15 minutes, or until warm. You can also use the microwave. Heat in short bursts of 30 seconds. Stir between each burst to ensure even heating. You can freeze the veggies for later use. Allow them to cool completely, then place in a freezer-safe bag. Remove as much air as possible before sealing. These roasted veggies can last for up to three months in the freezer. When you're ready to eat, thaw them in the fridge overnight. Reheat as mentioned above. Yes, you can use other vegetables. Some great options include zucchini, cauliflower, or butternut squash. Just make sure to cut them into similar sizes. This helps them cook evenly. Mixing colors also makes the dish more fun. Try yellow squash or green beans for added variety. You can tell if the veggies are done by checking their color and texture. They should be golden brown and tender. Use a fork to poke them. If they feel soft, they are ready. You can also check for slight caramelization on the edges. This adds flavor. Yes, this recipe is easy to make vegan. The ingredients are mostly plant-based already. Just make sure the maple syrup is pure and not mixed with any animal products. You can also swap olive oil for another plant oil if you prefer. Enjoy your tasty vegan dish! We explored how to create great roasted veggies. You learned about the key ingredients, like vegetables, dressing, and seasonings. I walked you through the steps, from prepping to roasting, and shared tips to ensure perfect results. We also discussed fun variations, storage options, and answered common questions. Now you can enjoy delicious and healthy roasted vegetables every time. Get creative with your favorites and share them with others. Happy cooking!

Sheet Pan Maple Dijon Roasted Veggies

Discover the delicious flavors of Sweet and Savory Sheet Pan Maple Dijon Roasted Veggies! This easy recipe features a colorful mix of sweet potatoes, Brussels sprouts, and more, all coated in a delightful maple-Dijon glaze. Perfect for weeknight dinners or meal prep, this dish is both healthy and satisfying. Click through to get the full recipe and elevate your veggie game today!
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Ingredients
  

1 medium sweet potato, peeled and cubed

1 cup Brussels sprouts, trimmed and halved

1 red bell pepper, diced

1 cup carrots, sliced

1 red onion, cut into wedges

3 tablespoons olive oil

2 tablespoons pure maple syrup

1 tablespoon Dijon mustard

1 teaspoon garlic powder

1 teaspoon smoked paprika

Salt and pepper to taste

Fresh parsley, chopped for garnish

Instructions
 

Preheat the oven to 425°F (220°C) and line a large baking sheet with parchment paper for easier cleanup.

    In a large mixing bowl, combine the cubed sweet potato, Brussels sprouts, diced red bell pepper, sliced carrots, and red onion.

      In a small bowl, whisk together the olive oil, maple syrup, Dijon mustard, garlic powder, smoked paprika, salt, and pepper.

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

          Spread the vegetables out in a single layer on the prepared baking sheet, ensuring they aren’t overcrowded (this helps them roast evenly).

            Roast in the preheated oven for about 25-30 minutes, stirring halfway through, until the veggies are tender and golden brown.

              Once roasted, remove from the oven and let cool slightly. Garnish with freshly chopped parsley before serving.

                Prep Time 15 mins | Total Time 45 mins | Servings 4