Maple Dijon Roasted Vegetables
Caramelized, sweet, savory, and finished with a splash of acid. Pairs with steak, chicken, or folds right into other dishes. Works with whatever vegetables you have.
Ingredients
Vegetables (4–5 cups)
- Sweet potatoes, cubed
- Beets, cubed
- Mushrooms
- Potatoes, cubed
- Apples, chopped in larger pieces
Marinade
- 3 tbsp olive oil
- 1 tbsp Dijon mustard (or 1–2 tsp horseradish mustard)
- 1 tbsp maple syrup (or honey)
- 1 tbsp apple cider vinegar
- 2 cloves garlic, minced (or 1 tsp garlic powder)
- 1 tsp salt
- 1/2 tsp black pepper
- 1 tsp dried thyme
- 1/2 tsp rosemary
Instructions
Roast the Vegetables
- 1
Preheat oven to 400°F.
- 2
In a large bowl, whisk together all marinade ingredients.
- 3
Add vegetables and toss to coat evenly — light coating, not soaking.
- 4
Spread on a sheet pan in a single layer. Use two pans if crowded.
- 5
Roast 35–45 minutes, flipping halfway through.
- 6
Add apples halfway through, or cut them larger so they hold their shape.
- 7
Finish with a drizzle of 1–2 tsp apple cider vinegar or balsamic and a light pinch of salt.
Notes
What you're going for: caramelized edges, balanced sweet and savory, no soggy vegetables. Don't skip the acid finish — it pulls everything together. Next time, try one of these directions: • Warm Spice — add 1/2 tsp cinnamon and a pinch of cumin • Savory Herb Forward — cut the maple in half, add extra garlic and rosemary • Slight Heat — add a pinch of red pepper flakes or a little cayenne. This one wakes everything up.