Rosemary Maple Roasted Vegetables
Colorful assorted vegetables are roasted to a caramelized finish with maple mustard drizzle. Perfect easy side dish any time.
Servings 6
Calories 276kcal
Ingredients
- 1 pound Brussels sprouts halved
- 1 small Butternut squash peeled and cut into 1-inch cubes
- 1 large Sweet potato peeled and cut into 1-inch cubes
- 6 medium Carrots cut into 1” rounds
- 1 large Onion cut into 1/8ths (wedges)
- 6 cloves Garlic peeled and left whole
- 5 sprigs fresh Rosemary
- ¼ cup Olive oil
- 2 tablespoons Maple syrup
- 1 tablespoon whole grain Mustard
- ½ teaspoon Salt
Instructions
- Preheat the oven to 425° F.
- Arrange the vegetables and rosemary on a 11-inch by 17-inch sheet pan.
- In a small bowl or jar, whisk together the olive oil, maple syrup, mustard, and salt.
- Drizzle the sauce over the vegetables and transfer to the oven.
- Roast for 40-45 minutes turning the vegetables once for even cooking. Cook until the vegetables are cooked through and starting to char just a bit. Remove the rosemary stems shaking off the leaves into the vegetables.
- Serve immediately or store in an airtight container in the refrigerator for up to 5 days.
Nutrition
Calories: 276kcal | Carbohydrates: 47g | Protein: 6g | Fat: 10g | Saturated Fat: 1g | Sodium: 322mg | Potassium: 1184mg | Fiber: 9g | Sugar: 15g | Vitamin A: 32087IU | Vitamin C: 98mg | Calcium: 147mg | Iron: 3mg