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A close-up of colorful Maple Dijon Roasted Veggies including carrots, zucchini, and red onion, sprinkled with parsley.

Maple Dijon Roasted Veggies

A simple, flavorful side dish with roasted vegetables coated in a sweet and tangy maple Dijon sauce.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Course Side Dish
Cuisine American
Servings 4 servings

Ingredients
  

Vegetables

  • 2 large carrots peeled and cut into 1.5 cm thick pieces
  • 2 medium zucchini cut lengthwise and crosswise into 1.5 cm thick pieces
  • 1/4 large red onion sliced into 0.5 cm thick pieces
  • 2 tbsp olive or avocado oil
  • 1 to 2 tbsp fresh parsley chopped, for serving

Sauce

  • 1 tbsp maple syrup
  • 2 tbsp Dijon mustard
  • 1/4 tsp garlic powder
  • 1/8 tsp paprika
  • 1 dash ground sage
  • 1 dash ground thyme

Instructions
 

  • Preheat the oven to 400°F (200°C). Peel and cut the carrots into 1.5 cm thick pieces. Place them on a lined baking tray, drizzle with half the oil, and toss. Sprinkle with salt and pepper. Bake.
  • Cut the zucchini lengthwise, then crosswise into 1.5 cm thick pieces. Slice the red onion into 0.5 cm thick pieces. Place them on a second tray (or the same tray with carrots pushed aside). Add the remaining oil, salt, and pepper, then toss. Bake for 20-30 minutes, flipping halfway. Remove onions earlier if needed.
  • While vegetables cook, mix all sauce ingredients in a small bowl. Chop parsley.
  • When vegetables are tender, remove from oven. Add sauce, toss gently, and top with parsley.

Notes

Serve warm as a side dish. Works well with roasted meats or as part of a holiday spread.
Keyword easy roasted vegetables, Fall Dinner Recipes, Thanksgiving side dishes