Maple Mustard Roasted Veggies

These smoky, savory, sweetly caramelized Maple Mustard Roasted Veggies are like candy; you won't be able to stop eating them - or making them!

Prep Time30

Cook Time35

Total Time1 5

Course: Side Dish

Cuisine: American

Keyword: Maple Mustard Roasted Veggies, Roasted Vegetables

Servings:

Calories: 132kcal

Author: Chris Scheuer

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 ¾-inch squares
2 medium zucchini halved lengthwise, then sliced ½-inch thick, on a diagonal

To finish:

fresh thyme leaves for garnish

US Customary - Metric

Instructions

For the prep:

Preheat the oven to 450˚F (232˚C). 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

See Café Tips above in the post for more detailed instructions and tips to ensure success.

If you prefer to use Metric measurements there is a button in each of our recipes, right above the word “Instructions”. Just click that button to toggle to grams, milliliters, etc. If you ever come across one of our recipes that doesn’t have the Metric conversion (some of the older recipes may not), feel free to leave a comment and I will add it.

Nutrition