Description
This Maple Roasted Veggies Recipe is a delightful combination of root vegetables and Brussels sprouts tossed in a sweet and savory maple glaze, then roasted to perfection. A colorful, flavorful side dish perfect for any meal.
Ingredients
Scale
Root Vegetables:
- 3 cups chopped root vegetables (such as carrots, sweet potatoes, parsnips)
Brussels Sprouts:
- 2 cups Brussels sprouts, halved
Maple Glaze:
- 2 tablespoons olive oil
- 2 tablespoons pure maple syrup
- 1 teaspoon Dijon mustard (optional)
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/2 teaspoon dried thyme or rosemary
Instructions
- Preheat the Oven: Preheat the oven to 425°F and line a large baking sheet with parchment paper.
- Prepare Vegetables: In a large bowl, combine the chopped root vegetables and Brussels sprouts.
- Make Maple Glaze: In a small bowl, whisk together olive oil, maple syrup, Dijon mustard, salt, pepper, and thyme.
- Coat Vegetables: Pour the maple mixture over the veggies and toss until evenly coated.
- Roast: Spread the vegetables on the baking sheet and roast for 30–35 minutes, stirring halfway through.
- Serve: Serve warm as a side dish or over grains for a vegetarian bowl.
Notes
- Try adding red onion or beets for more color and flavor.
- Leftovers can be reheated in the oven or tossed cold into salads.
- Prep Time: 10 minutes
- Cook Time: 35 minutes
- Category: Side Dish
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cup
- Calories: 160
- Sugar: 7 g
- Sodium: 220 mg
- Fat: 8 g
- Saturated Fat: 1 g
- Unsaturated Fat: 6 g
- Trans Fat: 0 g
- Carbohydrates: 22 g
- Fiber: 4 g
- Protein: 2 g
- Cholesterol: 0 mg
