Description

A forgiving and flavorful recipe for roasted vegetables tossed in a sweet and tangy maple Dijon glaze. High heat ensures crispy edges and tender centers, making it a perfect side dish or vegetarian main.

Ingredients

Scale

4–5 cups mixed vegetables (e.g., sweet potatoes, Brussels sprouts, carrots, cauliflower), chopped into uniform 1-inch pieces
3 tbsp real maple syrup (Grade A or B)
2 tbsp Dijon mustard
2 tbsp olive oil (split between extra virgin and avocado oil)
3 cloves garlic, minced
1 tsp dried thyme
1 tsp kosher salt
1/2 tsp black pepper

Instructions

Preheat oven to 425°F (220°C). Line two half-sheet pans with parchment paper.
Wash and thoroughly dry vegetables to ensure crispiness. Chop into uniform pieces.
In a large mixing bowl, whisk together olive oil, maple syrup, Dijon mustard, minced garlic, dried thyme, salt, and pepper until emulsified.
Add chopped vegetables to the bowl and toss with tongs until lightly coated. Do not overcrowd; use two batches if necessary.
Spread vegetables in a single layer on the prepared sheet pans, leaving space between pieces for air circulation.
Roast for 25 minutes. Remove pans and flip/toss vegetables to ensure even browning.
Return to oven and roast for another 10-15 minutes, or until edges are caramelized and crispy. Watch closely in the last 5 minutes to prevent burning.
Remove from oven and let rest for 2 minutes to allow glaze to set. Taste and adjust seasoning if needed. Serve immediately.

Notes

Ensure vegetables are dry before roasting to prevent steaming. Use uniform cuts for even cooking. If garlic burns, cover with foil for the last 5 minutes. For extra crunch, finish with flaky sea salt. Do not freeze leftovers as texture will suffer.

Prep Time: 15 minutes
Cook Time: 30 minutes
Category: Side Dish
Cuisine: American

Nutrition

Serving Size: Approx. 1 cup per se
Calories: 180
Sugar: 18
Sodium: 320
Fat: 7
Saturated Fat: 1
Carbohydrates: 28
Fiber: 5
Protein: 3

Keywords: roasted vegetables, maple dijon glaze, crispy veggies, healthy side dish, vegan side, gluten-free recipe, weeknight dinner