Maple-Mustard Roasted Vegetables

A delicious combination of roasted vegetables with a maple and mustard dressing, perfect for a healthy and brag-worthy side dish.

By @matthewfrancisj

Original recipe source

Cook time: 39 minutes

Servings: 6

Ingredients

• 0.25 cup extra-virgin olive oil
• 2.333 tbsp maple syrup
• 1 tbsp Dijon mustard
• 1 tsp garlic powder
• 1 tsp pepper
• 0.5 tsp salt
• 1 tbsp dressing
• 1 pound fingerling potatoes
• 2 cups Brussels sprouts
• 2 cups peeled butternut squash
• 1 medium red onion
• 0.25 tsp salt
• 0 thyme leaves

Instructions

1. Place 2 baking sheets on upper and lower oven racks; preheat to 450°F.
2. Whisk ¼ cup extra-virgin olive oil, 2 tbsp plus 1 tsp maple syrup, 1 tbsp Dijon mustard, 1 tsp garlic powder, 1 tsp pepper and ½ tsp salt together in a large bowl.
3. Set aside 1 tbsp dressing for drizzling.
4. To the mixture in the large bowl, add halved potatoes, 2 cups Brussels sprouts, 2 cups peeled butternut squash and the onion wedges; toss until well coated.
5. Carefully pour half of the vegetables onto each preheated baking sheet and spread into an even layer.
6. Roast until browned in spots and tender, 30 to 35 minutes, rotating pans from top to bottom and tossing once halfway through.
7. Increase oven temperature to broil; broil until the vegetables are charred in spots, 2 to 4 minutes.
8. Sprinkle with the remaining ¼ tsp salt.
9. Spoon onto a serving platter and drizzle with the reserved dressing.
10. Garnish with thyme.