If you’ve been around my kitchen for a while, you know I love keeping things simple but tasty. Maple Dijon Roasted Vegetables is one of those recipes that always makes its way into the weekly rotation. It’s not fussy, uses everyday ingredients like 3 cups brussels sprouts, halved, and the end result feels way more special than the effort it takes. Honestly, it’s the kind of meal that makes you look like you planned ahead, even if you just threw it together at the last minute.
I usually make this when friends come over or when I just want something comforting without hovering over the stove for hours. The beauty of maple dijon roasted vegetables is that you can adapt it to what you have on hand. Some weeks I stick to the recipe exactly, and other weeks I’ll swap an herb, add an extra squeeze of citrus, or toss in some seasonal veggies. Either way, it always turns out satisfying and delicious.
Another reason I love this dish is how flexible it is with sides. You can keep it simple with a green salad and bread, or dress it up with roasted vegetables and grains. I’ve even used leftovers as the base for next-day lunches—tucked into wraps, tossed on top of salad, or reheated for a quick dinner. It’s a real workhorse of a recipe.
If you’re new to cooking or just looking for something reliable to add to your rotation, give this maple dijon roasted vegetables a try. The flavors are classic, the steps are straightforward, and you’ll feel accomplished pulling it out of the oven or off the stove. Let’s get into the recipe, but don’t skip the tips and FAQs—I’ve included some notes to help you make it your own.
Ingredients
- 3 cups Brussels sprouts, halved
- 2 large carrots, sliced
- 1 red onion, wedges
- 2 tbsp olive oil
- 1 tbsp maple syrup
- 1 tsp Dijon mustard
- 1/2 tsp kosher salt
- Black pepper to taste
Instructions
- Preheat oven to 425°F (220°C). Toss vegetables with oil, maple, Dijon, salt, and pepper.
- Roast 20–25 minutes, stirring once, until browned and tender.
Tips
- Cut vegetables to similar sizes for even cooking.
- Finish with a splash of vinegar if you like more tang.
FAQs
Q: Use sweet potatoes?
A: Yes—add them cubed and roast the same way.
Q: Meal-prep friendly?
A: Yes—reheat at 400°F (204°C) to re-crisp.
Other recipes you might like:
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Roasted Cauliflower Steaks with Chimichurri
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Great balance of flavors.
Even the sprouts got eaten!