Description

A simple sheet pan dinner featuring root vegetables and broccoli tossed in a sweet and tangy maple Dijon glaze. The secret to perfect texture is spacing the veggies out to ensure they roast rather than steam.

Ingredients

Scale

2 lbs root vegetables (carrots, sweet potatoes, red potatoes), cut into 1-inch cubes
1 medium head broccoli, cut into florets
2 tbsp Dijon mustard
2 tbsp pure maple syrup
3 tbsp extra virgin olive oil
3 cloves garlic, minced
1 tsp sea salt
1/2 tsp black pepper
1 tsp dried thyme

Instructions

Preheat oven to 425°F (220°C).
Wash and chop vegetables into uniform 1-inch cubes. Pat them thoroughly dry with a clean kitchen towel to remove excess moisture.
In a small bowl, whisk together olive oil, Dijon mustard, maple syrup, minced garlic, salt, pepper, and thyme until emulsified.
Place the dried vegetables in a large mixing bowl. Pour the glaze over them and toss until every piece is lightly coated.
Line a large sheet pan with parchment paper. Spread the vegetables in a single layer, ensuring at least half an inch of space between each piece. Do not crowd the pan.
Roast for 20 minutes. Remove the pan and flip the vegetables to ensure even browning.
Return to the oven and roast for another 5-10 minutes, or until edges are dark golden brown and crispy.
If using broccoli, add it to the pan after the 20-minute mark and roast for the remaining 10 minutes until tender-crisp.
Serve immediately, optionally topped with fresh herbs or Parmesan cheese.

Notes

The key to crispy veggies is spacing. Do not crowd the pan, or the vegetables will steam. Ensure vegetables are dry before tossing in oil. If your oven runs hot, check them five minutes early. For air fryer instructions, cook at 400°F for 12-15 minutes, shaking halfway through.

Prep Time: 10 minutes
Cook Time: 35 minutes
Category: Side Dish
Cuisine: American

Nutrition

Serving Size: Approx. 1 cup
Calories: 180
Sugar: 12
Sodium: 350
Fat: 8
Saturated Fat: 1
Carbohydrates: 28
Fiber: 5
Protein: 3

Keywords: roasted vegetables, crispy veggies, maple dijon glaze, sheet pan dinner, healthy side dish, vegan side dish, root vegetables