These Maple Dijon Roasted Vegetables are simple to prepare and make a perfect side dish for your holiday or even weeknight table. With a super flavorful sauce, lots of color, and fresh parsley!
Roasting vegetables is one of my favorite ways to enjoy veggies. Cooking them this way is both delicious and hands-off, and what’s better than that during a busy day? The roasting adds a great caramelization to the veggies, which means more flavor. The vegetables are roasted with oil, salt and pepper, then dressed in a super simple sauce made with maple syrup, dijon mustard, and seasonings.
The sauce is both tangy and sweet, and it lends such a yummy flavor to the roasted veggies.
This recipe can easily be doubled or tripled based on the amount you’re looking for (this serves two to three). We use carrots, zucchini, and red onion here. Other delicious options would be mushrooms, brussel sprouts, or cauliflower. That’s the beauty of roasting vegetables – there’s so many different vegetables that taste wonderful when they’re roasted.
How This Dish Comes Together
Start by peeling and cutting the carrots. They will go into the oven first, since they take the longest to cook. Place them on a baking tray and drizzle half the oil on them, then season them generously with salt and pepper. I like to line the baking tray with parchment paper to make the cleanup easier and to avoid the food sticking to the tray. The carrots go into the oven while you prepare the other vegetables.
Trim the ends off the zucchini, then slice the zucchini lengthwise, then crosswise cuts to make half-moon shapes. Then slice the red onion, around 1/2 cm thick. You can feel free to slice the onions more thinly, but you may need to remove them from the onion earlier to prevent them burning. You’ll then drizzle the rest of the oil on the zucchini and red onion, either on a separate tray, or add them onto the same tray as the carrots. Season these as well. Back into the oven, they go!
While these are baking, simply whisk together the handful of ingredients needed for the sauce: maple syrup, dijon mustard, garlic powder, paprika, ground sage, and ground thyme. It’s no big deal if you don’t have the sage or thyme. Alternatively, you can use different seasonings you may have, such as dried parsley, basil and/or oregano.
When the vegetables are tender, add the sauce to the vegetables. Gently toss them, and serve with fresh parsley. Or, you can use other fresh herbs of your preference.
Other Delicious Side Dish Recipes
Spinach and Mushroom Spaghetti with Sun-Dried Tomatoes
Roasted Potatoes with Vegan Feta
Maple Dijon Roasted Vegetables
Ingredients
- 2 to 3 large carrots
- 2 tbsp olive or avocado oil
- 2 medium zucchini
- 1/4 of a large red onion
- 1 to 2 tbsp fresh parsley for serving
Sauce
- 1 tbsp maple syrup
- 2 tbsp dijon mustard
- 1/4 tsp garlic powder
- 1/8 tsp paprika
- Dash ground sage
- Dash ground thyme
Instructions
- Preheat the oven to 400 degrees F. Peel and cut the carrots around 1 1/2 cm thick. Place them onto a lined baking tray and drizzle half of the oil onto the carrots. Toss them in the oil and sprinkle generously with salt and pepper. Place the tray into the oven.
- Cut the zucchini lengthwise, then cross-wise in thick cuts, around 1 1/2 cm thick. Slice the red onions around 1/2 cm thick. Place the zucchini and red onion onto a second tray (or on the same tray as the carrots, just push the carrots to the side). Add the remaining oil, salt and pepper to them and toss. Bake for another 20 to 30 minutes, flipping halfway. During the cooking process, remove the red onions from the oven if they cook sooner.
- While the vegetables are cooking, stir together all of the Sauce ingredients in a small bowl, and chop the fresh parsley. When the vegetables are tender, remove the trays from the oven. Add the sauce to the vegetables, gently toss, and top with the fresh parsley.