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These smoky, savory, sweetly caramelized Maple Mustard Roasted Veggies are like candy; you won't be able to stop eating them - or making them!
If you think veggies are boring or ho-hum, these Maple Mustard Roasted Veggies will forever change your mind! Don't be surprised if you find family and friends snitching the golden-glazed morsels right from the sheet pan before the delicious veggies ever reach the table! They're super tempting! See exactly what I mean:
After the photo shoot yesterday, Scott and I enjoyed these Maple Mustard Roasted Veggies for lunch. I had some leftover sauteed chicken breast from last night to pair with the fabulous veggies. Lunch was truly a fine-restaurant-quality lunch! (And the veggies warmed up beautifully in the microwave!)
Prep or make ahead
I love that the veggies can all be prepped a day or two in advance. Just store the cut veggies in the fridge in ziplock bags or airtight storage containers. Then you'll be all set when it's time to prepare dinner. You can also make the oil/spice blend ahead and combine the two before roasting.
Another option is to prep and roast the veggies in advance, then just warm them in the microwave or with an additional stint in the oven. Either way, the results are delicious!
Two roasting stages
You'll note these veggies have two roasting stages. First, the carrots, cauliflower, and mushrooms are combined with an olive oil/spice mixture then spread out on a sheet pan and roasted at 450ËšF for 20 minutes.
For the second stage, you'll need to increase the temp a bit, add the onion, bell pepper, and zucchini, and drizzle everything with the maple-mustard glazing sauce. One last stint in the oven transforms the humble veggies into a slightly charred, golden-glazed epicurean delight!
Presentation
If you've been following The Café for a while, you know that I believe in the age-old adage; "We eat with our eyes before it ever reaches our mouths". Translated, that means the visual appeal of food enhances our dining enjoyment.
For this Maple Mustard Roasted Veggies recipe, I like to "dress up" the carrots and zucchini by cutting them on an angle. It doesn't take any longer but makes everything look a little fancier. I also have a little cutting trick for the red onion in this recipe.
After cutting the onion in half and removing the skin, I trim the top and bottom ends but leave a tiny part of the root end intact.
That way, when I cut the halves into wedges, one end stays together, creating pretty little "fans" of onion:
I hope I've convinced you to try this wonderful recipe! I promise you won't be disappointed and you may very well find that you've converted veggie naysayers into die-hard veggie fans! But be sure to make plenty, they will disappear faster than you can say, "Maple Mustard Roasted Veggies!
Bon Appétit!
Cafe Tips for making this Maple Mustard Roasted Veggies recipe
- I've used rainbow carrots and baby carrots for this recipe. If you use baby carrots, look for bigger ones vs the little skinny ones. BTW, Trader Joe's has beautiful rainbow carrots and they're already peeled.
- Don't slice your mushrooms too thin. They'll shrink a bit in the oven so you want to start out with nice thicker slices. You also don't want to start out with small mushrooms for the same reason. I like to look for medium-large mushrooms for this recipe.
- The reason that the onion, bell pepper and zucchini are added as a second step is that they cook much faster. If you add them at the beginning, they will roast too much and shrivel up.
- Every oven is a little different, so use the suggested times for roasting with moderation. Your oven may take less or more time to achieve the same golden, caramelized results. Watch the veggies carefully during the last 10 minutes!
- Â This Maple Mustard Roasted Veggie recipe calls for "coarse grain Dijon mustard". Coarse grain mustard is available at most grocery stores alongside regular mustards. I really like Maille Old Style Mustard.
- Although I'm kind of lazy and usually use foil to line my sheet pans for easy cleanup, I don't use the foil for this recipe. It's easier to gently stir the veggies without the foil and they get a nicer caramelization also without the foil-lined pan. I just soak the pan for 20-30 minutes and it cleans up nicely.
Thought for the day:
For in Him, all things were created:
things in heaven and on earth, visible and invisible,
whether thrones or powers or rulers or authorities;
all things have been created through Him and for Him.
Colossians 1:16
What we're listening to for inspiration:
If you enjoy this recipe, please come back and leave a star rating and review! It's so helpful to other readers to hear your results, adaptations and ideas for variations.
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Maple Mustard Roasted Veggies
Ingredients
For the maple mustard glaze:
- 2 tablespoons butter, I use salted butter
- 2 tablespoons pure maple syrup
- 1 ½ tablespoons coarse-grain mustard
- 1 tablespoon honey
For the first roasting:
- 3 tablespoons olive oil
- 2 teaspoons ground coriander
- 1 teaspoon smoked paprika
- 1 teaspoon kosher salt, I use Morton
- 1 teaspoon ground black pepper
- 1 pound carrots, sliced ½-inch thick on a diagonal
- 1 small head cauliflower, cored and separated into bite-size florets
- 12 ounces mushrooms, sliced ½-inch thick
For the second roasting
- 1 medium red onion, halved, peeled and cut into wedges
- 1 large yellow bell pepper, cut into Âľ-inch squares
- 2 medium zucchini, halved lengthwise, then sliced ½-inch thick, on a diagonal
To finish:
- fresh thyme leaves, for garnish
Instructions
For the prep:
- Preheat the oven to 450ËšF (232ËšC). Drizzle a sheet pan (18x13-inches or 46x33cm) with olive oil. Spread to coat the pan with your fingers or a silicone spatula. Set aside.
For the maple mustard glaze:
- Combine the butter, maple syrup, mustard and honey in a small microwave-safe bowl or measuring cup. Microwave on high power for one minute. Stir well to combine. Set aside for now.
For the first roasting:
- Combine the olive oil, coriander, smoked paprika, kosher salt and pepper in a large bowl. Stir to combine
- Add the carrots, cauliflower and mushrooms to the bowl and toss to coat. Turn the veggies out onto the prepared sheet pan.
- Add the remaining veggies to the same bowl, drizzle lightly with olive oil and toss to coat. Set aside for now.
- Roast the veggies on the sheet pan for 5 minutes then remove from the oven and stir to redistribute. Return to the oven and roast for another 15 minutes.
For the second roasting:
- Increase the heat to 475.
- Remove the veggies from the oven, stir to redistribute, then add the remaining veggies (red onion, yellow bell pepper and zucchini) to the mixture on the sheet pan. Drizzle with the prepared maple mustard glaze. Stir gently one more time to evenly distribute all of the veggies.
- Return the pan to the oven and roast for another 13-18 minutes or until golden and caramelized. (Every oven is a little different, so watch the veggies carefully towards the end.)
To finish:
- Taste and add more salt (kosher or flaky sea salt) if needed. Garnish generously with fresh thyme leaves.
Notes
Nutrition
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