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maple dijon crusted vegetables

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
Cook Time 40 minutes
Total Time 1 hour
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.