Maple Dijon Crusted Vegetables

“I can never escape from your Spirit! I can never get away from your presence! If I go up to heaven, you are there; if I go down to the grave, you are there. If I ride the wings of the morning, if I dwell by the farthest oceans, even there your hand will guide me, and your strength will support me.”

-Psalms 139:7-10 NLT

Everyone needs a good vegetable side dish recipe that people at the dinner table going to eat. And while it’s tempted to make it deep fried, cheesy, or fatty, vegetables can be delicious simply made too! Try out these Maple Dijon Crusted Vegetables using some of my favorite fall and winter produce. Roast carrots, butternut squash, sweet potatoes, cauliflower, brussel sprouts, and red onion in the oven for a hearty medley.

For the crust that takes this dish to the next level, grab a sleeve of buttery crackers or keep this gluten-free with gluten-free breadcrumbs. Mix together the spicy dijon mustard, sweet maple syrup, herby thyme, and other spices for the best crunchy topping. Sprinkle the topping over the roasted vegetables during the last 10 minutes of roasting and serve this side dish for a nutrient-packed and tasty bite.

Maple Dijon Crusted Vegetables

Maple Dijon Crusted Vegetables made with seasonal produce, roasted until caramelized and topped with a buttery, crunchy crust. A flavorful, crowd-pleasing side dish.

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Prep Time 20 minutes mins

Cook Time 40 minutes mins

Total Time 1 hour hr

Servings: 8 servings

Ingredients Method

Ingredients

  

• 1 cup butternut squash cubed
• 1 cup brussels sprouts halved
• 1 cup carrots sliced into half-moons
• 1 cup cauliflower florets
• 1 cup sweet potatoes diced
• 1 medium red onion sliced
• 3 Tbsp olive oil
• 2 tsp salt
• ½ tsp black pepper
• 3 Tbsp pure maple syrup
• 1½ Tbsp dijon mustard
• 1 tsp garlic powder
• ½ tsp onion powder
• ½ tsp paprika
• 1 tsp dried thyme
• 1 tsp dried oregano
• 1 cup crushed Ritz crackers (about 1 sleeve)
• 3 Tbsp melted butter
• 1 Tbsp chopped parsley

Method

 

1. Preheat oven to 425℉ and line a large sheet pan with parchment.
2. Wash and chop all vegetables and add them to the lined sheet tray.
3. Drizzle olive oil, salt, and pepper over vegetables and toss together to coat evenly.
4. Spread the vegetables into a single, even layer. Roasted for 25-30 minutes tossing halfway, until tender.
5. In a small bowl, combine the crushed crackers, maple syrup, dijon mustard, garlic powder, onion powder, paprika, thyme, oregano, melted butter, and chopped parsley.
6. Add a pinch of salt and pepper to the bowl and mix well. It should look like buttery, sandy crumbs.
7. Remove the vegetables from the oven and sprinkle the maple dijon crust topping evenly across the pan.
8. Return to the oven and roast 10-12 more minutes until the topping is golden and crisp.
9. Serve warm with extra herbs on top if desired.