Maple-Mustard Roasted Vegetables

• servings: 6 servings
• total time: 55 minutes

Ingredients

¼ cup extra-virgin olive oil

2 tablespoons plus 1 teaspoon pure maple syrup

1 tablespoon Dijon mustard

1 teaspoon garlic powder

1 teaspoon ground pepper

¾ teaspoon salt, divided

1 pound fingerling potatoes, halved lengthwise

2 cups halved Brussels sprouts

2 cups cubed peeled butternut squash

1 medium red onion, halved lengthwise and cut into 8 wedges

Fresh thyme leaves for garnish (optional)

Directions

Place 2 baking sheets on upper and lower oven racks; preheat to 450°F. Whisk ¼ cup oil, 2 tablespoons plus 1 teaspoon maple syrup, 1 tablespoon mustard, 1 teaspoon garlic powder, 1 teaspoon pepper and ½ teaspoon salt together in a large bowl. Set aside 1 tablespoon dressing for drizzling. To the mixture in the large bowl, add halved potatoes, 2 cups Brussels sprouts, 2 cups squash and the onion wedges; toss until well coated.

Carefully pour half of the vegetables onto each preheated baking sheet and spread into an even layer. Roast until browned in spots and tender, 30 to 35 minutes, rotating pans from top to bottom and tossing once halfway through. Increase oven temperature to broil; broil until the vegetables are charred in spots, 2 to 4 minutes. Sprinkle with the remaining ¼ teaspoon salt. Spoon onto a serving platter and drizzle with the reserved dressing. Garnish with thyme, if desired. Recipe developed by Marianne Williams

Nutrition

• Calories: 210 kcal
• Total Fat: 9 g
• Saturated Fat: 1 g
• Unsaturated Fat: 8 g
• Trans Fat: 0 g
• Cholesterol: 0 mg
• Sodium: 346 mg
• Total Carbohydrate: 31 g
• Dietary Fiber: 4 g
• Total Sugars: 8 g
• Protein: 3 g