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For this recipe, you will need: - 2 cups Brussels sprouts, halved - 1 large sweet potato, diced - 1 red bell pepper, chopped - 1 yellow bell pepper, chopped - 1 red onion, cut into wedges These veggies give a great mix of flavors and colors. Brussels sprouts add a nice crunch. Sweet potatoes bring sweetness and heartiness. The bell peppers add a fresh, vibrant taste. The red onion boosts the flavor with its mild bite. To make the Maple Dijon dressing, gather these items: - 3 tablespoons olive oil - 2 tablespoons pure maple syrup - 1 tablespoon Dijon mustard - 1 teaspoon garlic powder - 1 teaspoon smoked paprika - Salt and pepper to taste This dressing ties all the veggies together. The maple syrup adds sweetness. Dijon mustard gives it a nice tang. Garlic powder and smoked paprika add depth to the flavor. Don’t forget the seasoning! Use salt and pepper to taste. After roasting, sprinkle fresh parsley on top for a burst of color and flavor. This adds a bright note to the dish and makes it look beautiful. Start by preheating your oven to 425°F (220°C). This helps the veggies roast well. Next, grab a large baking sheet and line it with parchment paper. This makes cleanup easy and keeps the veggies from sticking. In a big bowl, add the halved Brussels sprouts, diced sweet potato, chopped red and yellow bell peppers, and the red onion wedges. These veggies give a great mix of colors and flavors. In a small bowl, whisk together the olive oil, maple syrup, Dijon mustard, garlic powder, smoked paprika, and a pinch of salt and pepper. This dressing adds a sweet and tangy taste. Pour this dressing over the veggies and toss them well. Make sure every piece is coated. Spread the coated veggies out on the baking sheet. It’s best if they are in a single layer. This helps them roast evenly. Place the baking sheet in the oven. Roast for 25-30 minutes or until the veggies are tender and starting to caramelize. Remember to stir them halfway through. This ensures they cook evenly. Once done, take them out and let them cool for a few minutes. Before serving, sprinkle fresh parsley on top for a nice touch. To get the best roast, preheat your oven to 425°F (220°C). This high heat helps caramelize the veggies, bringing out their natural sweetness. Spread the veggies in a single layer. If they are too crowded, they will steam instead of roast. Stir them halfway through to ensure even cooking. Look for a golden-brown color, which means they are done. Use a large baking sheet lined with parchment paper. This keeps the veggies from sticking and makes cleanup easy. A large mixing bowl is great for tossing the veggies with the dressing. A whisk is also helpful for mixing the dressing well. If you have an oven thermometer, use it to check the temperature. One common mistake is not cutting the veggies to similar sizes. This leads to uneven cooking. Avoid skipping the stirring step halfway through. This step helps all the veggies cook evenly. Lastly, do not skip the seasoning. Salt and pepper enhance the flavors, so use them generously. {{image_2}} You can change up the veggies in this dish. Try using cauliflower or carrots. Green beans or zucchini also work well. Each veggie brings its own taste and texture. Mixing in different colors makes your meal more fun. Just keep the cooking time in mind, as some veggies cook faster. Want to add more flavor? Change the spices! For a spicy kick, add cayenne pepper. If you like warmth, try adding cumin or coriander. You can even use Italian herbs like oregano and thyme. Each spice will give your dish a new twist. Feel free to experiment until you find your favorite mix! You can make this dish heartier by adding protein. Try tossing in chickpeas or black beans for a plant-based option. If you prefer meat, chicken or sausage works great too. Just cut them into small pieces so they cook evenly with the veggies. Adding protein makes this meal more filling and satisfying. To keep your Maple Dijon Sheet Pan Veggies fresh, let them cool first. Place leftovers in an airtight container. Store them in the fridge for up to four days. This way, you can enjoy their sweet and savory flavors again soon. When you’re ready to eat your leftovers, preheat your oven to 350°F (175°C). Spread the veggies on a baking sheet. Heat them for about 10-15 minutes. This will help them regain their crispness. You can also use a microwave if you're in a hurry. Just heat for 1-2 minutes until warm. If you want to keep your Maple Dijon Sheet Pan Veggies longer, freezing is a great option. Allow the veggies to cool completely. Then, place them in a freezer-safe bag or container. Make sure to remove as much air as possible. They can last up to three months in the freezer. When you're ready to eat, thaw them overnight in the fridge before reheating. Yes, you can use other sweeteners. Honey or agave syrup works well. Both add sweetness. If you want a lower-calorie option, try stevia. Just adjust the amount to taste. Each sweetener has a unique flavor. Experiment to find your favorite. These veggies pair great with many dishes. Serve them with grilled chicken or fish. They also work well with quinoa or rice. For a full meal, add a side salad. The flavors of the veggies blend nicely with proteins and grains. To serve more people, double or triple the recipe. Use more veggies and adjust the dressing. Make sure your baking sheet is large enough. If needed, roast in batches. This keeps the veggies in a single layer for even cooking. This blog post covered how to make delicious Maple Dijon Sheet Pan Veggies. We looked at the needed ingredients, including vegetables and dressing. I provided step-by-step instructions, helpful tips, and useful variations you can try. You learned about storage and even answered common questions. Make this recipe your own by playing with flavors and veggies. Enjoy a tasty dish that suits any meal!

Maple Dijon Sheet Pan Veggies

Looking to elevate your veggie game? Try this delicious Maple Dijon Sheet Pan Veggies recipe! Packed with Brussels sprouts, sweet potatoes, and vibrant bell peppers, this easy dish is roasted to perfection with a sweet and tangy maple Dijon dressing. Perfect for meal prep or as a side dish, it's healthy and flavorful. Click through to explore the full recipe and savor the goodness! #SheetPanVeggies #HealthyEating #VeggieRecipes #MapleDijon
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Ingredients
  

2 cups Brussels sprouts, halved

1 large sweet potato, diced

1 red bell pepper, chopped

1 yellow bell pepper, chopped

1 red onion, cut into wedges

3 tablespoons olive oil

2 tablespoons pure maple syrup

1 tablespoon Dijon mustard

1 teaspoon garlic powder

1 teaspoon smoked paprika

Salt and pepper to taste

Fresh parsley, chopped (for garnish)

Instructions
 

Preheat your oven to 425°F (220°C) and line a large baking sheet with parchment paper.

    In a large mixing bowl, combine the Brussels sprouts, diced sweet potato, bell peppers, and red onion.

      In a small bowl, whisk together the olive oil, maple syrup, Dijon mustard, garlic powder, smoked paprika, and a pinch of salt and pepper until well combined.

        Pour the maple Dijon dressing over the veggies and toss everything together until the vegetables are evenly coated.

          Spread the coated veggies in a single layer on the prepared baking sheet.

            Roast in the preheated oven for 25-30 minutes, or until the veggies are tender and beginning to caramelize, stirring halfway through to ensure even cooking.

              Once roasted, remove from the oven and let cool for a few minutes.

                Garnish with freshly chopped parsley before serving.

                  Prep Time: 10 min | Total Time: 40 min | Servings: 4