Maple Dijon Roasted Vegetables
Ingredients
Maple dijon sauce
- 1 tbsp maple syrup
- 2 tbsp dijon mustard
- 1/4 tsp garlic powder
- 1/8 tsp paprika
- Dash ground sage
- Dash ground thyme
Veggies
- 2 to 3 large carrots
- 2 medium zucchini
- 1/4 large red onion
- 1 to 2 tbsp olive or avocado oil
- Chopped fresh parsley for serving (optional)
Preparation
Preheat oven to 400 degrees F.
Line baking tray or trays with parchment paper.
Peel and chop carrot into bite-sized pieces.
Place carrot pieces onto a tray, drizzle with half the oil, toss, and sprinkle generously with salt and pepper.
Place the carrot tray into the oven.
Cut zucchini lengthwise and then crosswise into thick cuts.
Slice the red onion.
Place zucchini and onion onto a tray and sprinkle with the remaining oil, salt, and pepper.
Place the zucchini and onion tray into the oven.
Bake for an additional 20 to 30 minutes, flipping halfway.
Meanwhile, stir the sauce together in a small bowl.
Drizzle sauce onto veggies once they are done roasting.
Tips
Carrots typically need more time than zucchini and onion, depending on the size of the pieces.
If you prefer thin slices of onion, remove them from the oven early to prevent burning.
You can double or triple the recipe for larger groups.
Add chopped fresh parsley for serving if desired.
