Maple-Balsamic Roasted Vegetables
Brussels sprouts, sweet potato, broccoli and red onion roasted until browned, then tossed in a maple-balsamic Dijon glaze.
- 4 servings
- Prep 15 min
- Cook 35 min
- Ready in 50 min
Easy variation: Add cauliflower, carrots, butternut squash, or whatever vegetables you already have on hand.
— Kristen
Ingredients
Nutrition per serving
- Calories
- 180
- Protein
- 4 g
Serving: 1/4 of the recipe. Estimated from USDA values for the ingredients listed, so your numbers will vary with the brands you use.
Instructions
- Heat oven to 425°F.
- Place the vegetables on a large sheet pan and toss with the oil, salt and pepper.
- Roast for about 25–30 minutes, stirring once halfway through, until browned and tender.
- Mix the balsamic vinegar, maple syrup, Dijon, garlic powder and thyme.
- Drizzle the mixture over the vegetables and toss. Return to the oven for another 5 minutes.
- Sprinkle with walnuts or pecans before serving, if desired.
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