Maple Mustard Roasted Vegetables

The Inspiration…

Since the pandemic began, I have had the opportunity to work from home. I am very thankful for that opportunity, but it also comes with some baggage. Specifically, bags of chips. It is so easy to snack all day when you work so close to your pantry! I found that if I prepared some items for breakfast and lunch, I was less likely to reach for the snacks. I started roasting an assortment of vegetables on Sunday afternoon to prepare for the upcoming week. They were so versatile! I could throw them on top of some eggs in the morning. I could add them to salads for lunch. I could simply eat them warmed up or with leftover protein from the night before. I even made roasted vegetable tacos! But eventually I was looking for a little variety when it came to the flavor.

I like to mix my flavors. Sweet and salty, sweet and spicy, spicy and sour…you get the point. Digging through my pantry I found a new bottle of pure maple syrup I had been gifted and some whole grain mustard. I thought these flavors would pair perfectly with some roasted root vegetables like butternut squash. I happened to have Brussel sprouts and some cauliflower, so they came along for the ride.

I tossed the vegetables with olive oil and salt. While they roasted, I mixed up a quick sauce to go on them. I started with a little olive oil, added some maple syrup, and then loaded in some of that whole grain mustard. It was delicious and I think I may try to use it as a marinade for some grilled pork this summer, too!

When the vegetables were done roasting, and after I ate some of the crispy Brussel sprouts leaves hot off the pan, I tossed them gently with the sauce.

These are great to keep on hand in the fridge. I may be known to eat them cold right out of the Tupperware, but they are most delicious warm out of the oven. The little tastebud jolt you get when you bite down on a mustard seed cuts the sweetness of the maple syrup and the squash. It is a delicious and comforting bite.

Print

With ImageWithout Image

Maple Mustard Roasted Vegetables

Yield: 6

Author: Julia Goodrich

Prep time: 10 MinCook time: 45 MinTotal time: 55 Min

These roasted vegetables are the perfect side dish. The tastebud jolt you get when you bite down on a mustard seed cuts the sweetness of the maple syrup and the squash. It is a delicious and comforting bite.

Ingredients

• 1 Butternut squash, cubed (about 20 oz)
• 8 oz Brussel Sprouts, quartered
• 1 head Cauliflower, chopped
• 3 TBSP olive oil, divided
• 1 tsp salt
• 2 TBSP pure maple syrup
• 2 TBSP whole grain mustard

Instructions

1. Preheat the oven to 400 degrees
2. Chop all vegetables and spread evenly onto a baking sheet. Toss with 2 TBSP olive oil and salt.
3. Bake for 20 minutes. Stire the vegetables and then return to the oven for another 25 minutes.
4. While the vegetables cook, mix together the remaining 1 TBSP olive oil, maple syrup, and mustard.
5. When the vegetables are tender and browned on the edges, remove the oven and toss gently with the sauce.

Nutrition Facts

Calories

128.80

Fat

7.56

Sat. Fat

1.05

Carbs

14.87

Fiber

4.43

Net carbs

10.44

Sugar

7.35

Protein

3.18

Sodium

468.06

Cholesterol

0.00

Nutrition information is calculated using an ingredient database and should be considered an estimate.