Maple Dijon Roasted Vegetables (Ready-to-Print Version)
Earthy root vegetables roasted with a maple Dijon glaze, perfect for a cozy seasonal side.
# What You’ll Need:
→ Vegetables
01 -
2 cups carrots, peeled and cut into 1-inch pieces
02 -
2 cups parsnips, peeled and cut into 1-inch pieces
03 -
2 cups sweet potato, peeled and cut into 1-inch pieces
04 -
2 cups beets, peeled and cut into 1-inch pieces
05 -
1 large red onion, peeled and sliced
→ Glaze
06 -
3 tablespoons olive oil
07 -
3 tablespoons pure maple syrup
08 -
2 tablespoons Dijon mustard
→ Seasoning
09 -
1 tablespoon fresh rosemary, finely chopped
10 -
1 tablespoon fresh thyme, finely chopped
11 -
1 teaspoon salt
12 -
1 teaspoon freshly ground black pepper
→ Optional Garnish
13 -
2 tablespoons chopped fresh parsley
# Step-by-Step Guide:
01 -
Set the oven temperature to 425°F (220°C) to prepare for roasting.
02 -
Wash, peel, and chop all root vegetables and onion into uniform 1-inch pieces.
03 -
In a small bowl, whisk together olive oil, maple syrup, Dijon mustard, rosemary, thyme, salt, and pepper until combined.
04 -
Place the chopped vegetables in a large bowl and pour the glaze over them. Toss thoroughly to ensure an even coating.
05 -
Line a baking sheet with parchment paper. Spread the glazed vegetables in a single, even layer on the sheet.
06 -
Roast in the preheated oven for 25 to 30 minutes, stirring halfway through to promote even browning.
07 -
Pierce vegetables with a fork to confirm tenderness; continue roasting if necessary until fully tender.
08 -
Remove from oven and sprinkle with chopped fresh parsley before serving.
# Handy Tips:
01 -
Uniformly cutting vegetables ensures even roasting and consistent texture.