Maple Dijon Roasted Vegetables are an easy way to turn colorful seasonal vegetables into a flavorful side dish everyone can enjoy. Butternut squash, Brussels sprouts, broccoli, and red onion roast until caramelized, then get coated in a sweet and tangy maple-Dijon glaze. Toasted pecans or walnuts add an optional crunchy finish.
This simple recipe is ideal when you want a healthy vegetable side dish that feels special enough for holidays but is still easy enough for a weeknight dinner.
Why You’ll Love This Recipe
These Maple Dijon Roasted Vegetables balance savory, sweet, and tangy flavors without requiring complicated preparation. Roasting at high heat helps the vegetables develop deeply browned edges while keeping their centers tender.
The combination of maple syrup and Dijon mustard creates a simple glaze that complements the natural sweetness of butternut squash and roasted Brussels sprouts. It is also a family-friendly recipe that pairs easily with roasted chicken, grilled meats, rice, or other favorite main dishes.
Best of all, everything comes together on one sheet pan, which keeps preparation and cleanup simple.
Ingredients
- 8 ounces broccoli
- 1 pound butternut squash, peeled and cut into ¾-inch cubes
- 8 ounces Brussels sprouts, trimmed and halved
- 1 small red onion, cut into ½-inch wedges, optional
- 3 tablespoons olive oil
- ¾ teaspoon kosher salt
- ½ teaspoon black pepper
- 1 garlic clove
- 1 tablespoon Dijon mustard
- 1 tablespoon pure maple syrup
- ½ cup pecans or walnuts, roughly chopped, optional
Instructions
- Preheat the oven to 450°F (230°C).
- Cut the broccoli into approximately 2-inch florets. Slice the remaining tender broccoli stem crosswise into roughly 1-inch pieces.
- Add the broccoli, butternut squash, Brussels sprouts, and red onion to a large rimmed baking sheet. Drizzle with olive oil and season with salt and black pepper. Toss until everything is evenly coated.
- Spread the vegetables into a single layer. Place the squash toward the outer edges of the baking sheet and arrange the other vegetables closer to the center. Position the Brussels sprouts cut side down when possible.
- Roast without stirring for 20 to 25 minutes, or until the vegetables begin to shrink and develop browned, caramelized edges.
- While the vegetables roast, finely grate or mince the garlic into a small bowl. Add the Dijon mustard and maple syrup and stir until smooth.
- Remove the baking sheet from the oven. Sprinkle the pecans or walnuts over the vegetables, if using, and drizzle the maple-Dijon mixture evenly over everything.
- Toss gently with a spatula until the vegetables and nuts are coated, then spread them back into an even layer.
- Return the Maple Dijon Roasted Vegetables to the oven and roast for about 10 minutes more, until the butternut squash is fork-tender, the vegetables are caramelized in spots, and the nuts smell toasted and fragrant.
- Toss once more before transferring to a serving platter. Serve warm.
Tips & Tricks
For beautifully caramelized oven roasted vegetables, avoid overcrowding the baking sheet. Giving the vegetables enough room allows moisture to escape instead of steaming them.
Try to cut the squash into evenly sized cubes so the pieces become tender at approximately the same time. Larger Brussels sprouts can be quartered to help them cook evenly.
Keep the vegetables undisturbed during the first stage of roasting. This gives their surfaces time to make consistent contact with the hot pan and develop deeper browning.
Pure maple syrup provides the best flavor for the glaze. If needed, honey can be used as an alternative, although it will give the finished dish a slightly different flavor.
Pecans and walnuts both work well. For a nut-free version, simply leave them out or add toasted pumpkin or sunflower seeds if suitable for your dietary needs.
Details
- Prep Time: 15 minutes
- Cook Time: 30–35 minutes
- Total Time: 45–50 minutes
- Yield: 4–6 servings
- Category: Side Dish
- Method: Roasting
- Cuisine: American-Inspired
- Difficulty: Easy
- Dietary Notes: Vegetarian, halal-friendly, naturally gluten-free; vegan when using suitable Dijon mustard
Notes
These maple roasted vegetables are flexible, so feel free to adjust the vegetable combination according to the season. Carrots, sweet potatoes, cauliflower, or parsnips can replace part of the squash, broccoli, or Brussels sprouts.
Serve the vegetables alongside roasted chicken, grilled beef, baked fish, rice, quinoa, or a fresh green salad. They also make a colorful addition to a holiday or autumn dinner table.
Check the label on your Dijon mustard when following specific dietary requirements, as ingredients can vary between brands.
Nutrition
Approximate nutrition per serving, based on 6 servings and including pecans:
- Calories: 245
- Protein: 5 g
- Carbohydrates: 25 g
- Fat: 16 g
Nutrition values are estimates and can vary depending on the ingredients and serving size.
FAQ
Can I make Maple Dijon Roasted Vegetables ahead of time?
Yes. You can chop the vegetables ahead of time and refrigerate them separately in airtight containers. For the best caramelization and texture, roast and glaze them shortly before serving.
What vegetables work well with a maple Dijon glaze?
Butternut squash, Brussels sprouts, broccoli, carrots, sweet potatoes, cauliflower, and parsnips all pair nicely with the sweet and tangy flavors of maple syrup and Dijon mustard.
Why aren’t my roasted vegetables getting crispy?
Overcrowding is one of the most common reasons. Spread the vegetables in a single layer with some space between them. A hot oven and a large rimmed baking sheet also encourage browning.
Can I make these roasted fall vegetables without nuts?
Absolutely. The pecans or walnuts are optional. Leave them out for a nut-free version, or use toasted pumpkin or sunflower seeds if appropriate for your dietary needs.
Can I use frozen vegetables?
Fresh vegetables are recommended because frozen vegetables release additional moisture as they cook. That extra moisture can make it harder to achieve the caramelized edges that make this recipe especially flavorful.
What can I serve with Dijon roasted vegetables?
They pair well with roasted or grilled chicken, beef, fish, rice, quinoa, couscous, or other grain-based dishes. They can also be served as part of a larger vegetarian meal.
Storage
Allow leftovers to cool before transferring them to an airtight container. Refrigerate for up to 4 days.
For longer storage, freeze the roasted vegetables in a freezer-safe container for up to 2 months. Keep in mind that freezing can soften the vegetables after thawing.
For the best texture, reheat leftovers on a baking sheet at 400°F (200°C) until warmed through and lightly crisp around the edges. An air fryer also works well for small portions. The microwave can be used for convenience, although the vegetables will be softer.
Similar Recipes
Maple Dijon Roasted Vegetables
Ingredients
- 8 ounces broccoli
- 1 pound butternut squash peeled and cut into ¾-inch cubes
- 8 ounces Brussels sprouts trimmed and halved
- 1 small red onion cut into ½-inch wedges, optional
- 3 tablespoons olive oil
- ¾ teaspoon kosher salt
- ½ teaspoon black pepper
- 1 garlic clove
- 1 tablespoon Dijon mustard
- 1 tablespoon pure maple syrup
- ½ cup pecans or walnuts roughly chopped, optional
Instructions
- Preheat the oven to 450°F (230°C).
- Cut the broccoli into approximately 2-inch florets. Slice the remaining tender broccoli stem crosswise into roughly 1-inch pieces.
- Add the broccoli, butternut squash, Brussels sprouts, and red onion to a large rimmed baking sheet. Drizzle with olive oil and season with salt and black pepper. Toss until everything is evenly coated.
- Spread the vegetables into a single layer. Place the squash toward the outer edges of the baking sheet and arrange the other vegetables closer to the center. Position the Brussels sprouts cut side down when possible.
- Roast without stirring for 20 to 25 minutes, or until the vegetables begin to shrink and develop browned, caramelized edges.
- While the vegetables roast, finely grate or mince the garlic into a small bowl. Add the Dijon mustard and maple syrup and stir until smooth.
- Remove the baking sheet from the oven. Sprinkle the pecans or walnuts over the vegetables, if using, and drizzle the maple-Dijon mixture evenly over everything.
- Toss gently with a spatula until the vegetables and nuts are coated, then spread them back into an even layer.
- Return the Maple Dijon Roasted Vegetables to the oven and roast for about 10 minutes more, until the butternut squash is fork-tender, the vegetables are caramelized in spots, and the nuts smell toasted and fragrant.
- Toss once more before transferring to a serving platter. Serve warm
Notes
Conclusion
Maple Dijon Roasted Vegetables bring together caramelized vegetables, a tangy mustard glaze, gentle maple sweetness, and optional toasted nuts in one simple sheet-pan recipe. The combination is colorful and comforting while remaining easy enough for everyday cooking.
Serve this healthy vegetable side dish with a weeknight meal, add it to an autumn spread, or bring it to the table for a special family dinner. With minimal preparation and plenty of flavor, it is an easy recipe to keep in your regular side-dish rotation.