Description
A simple, high-fiber roasted vegetable recipe featuring butternut squash, broccoli, and sweet potatoes tossed in a sweet and tangy maple Dijon glaze for crispy, caramelized edges.
Ingredients
Scale
- 2 lbs butternut squash, peeled, seeded, and cubed into 1-inch pieces
- 2 cups broccoli florets, cut into bite-sized pieces
- 1 large sweet potato (300g), peeled or unpeeled, cubed to match squash size
- 1 medium red onion (150g), sliced into thick wedges
- 1 tbsp Dijon mustard
- 2 tbsp pure maple syrup
- 3 tbsp extra virgin olive oil
- 3 cloves garlic, minced
- 1 tsp fresh thyme leaves (or ½ tsp dried)
- Sea salt and black pepper, to taste
Instructions
- Preheat oven to 425°F (220°C). Line a large rimmed baking sheet with parchment paper.
- Wash and thoroughly dry all vegetables to ensure crispiness. Cube the squash and sweet potatoes, cut broccoli into florets, and slice the onion into wedges.
- In a small bowl, whisk together olive oil, Dijon mustard, maple syrup, minced garlic, thyme, salt, and pepper until emulsified.
- Place all chopped vegetables in a large mixing bowl. Pour the glaze over them and toss until every piece is evenly coated.
- Transfer vegetables to the prepared baking sheet, spreading them out in a single layer with space between pieces to prevent steaming.
- Roast for 25-30 minutes. At the 15-minute mark, remove the pan and toss the veggies to ensure even browning.
- Continue roasting until edges are dark golden brown and crispy, and squash is tender when pierced with a fork.
- Optional: Broil for the last 2-3 minutes for extra char, watching closely to prevent burning.
Notes
Do not crowd the pan; use two pans if necessary to ensure vegetables roast rather than steam. Ensure vegetables are dry before tossing with oil to maximize crispiness. If broccoli becomes mushy, add it to the pan during the last 15 minutes of roasting. This recipe is naturally gluten-free and vegan.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Side Dish
- Cuisine: American
Nutrition
- Serving Size: Approximately 1.5 cu
- Calories: 180
- Sugar: 12
- Sodium: 250
- Fat: 8
- Saturated Fat: 1
- Carbohydrates: 28
- Fiber: 6
- Protein: 4
Keywords: roasted vegetables, maple dijon, butternut squash, sweet potatoes, broccoli, healthy side dish, fall recipes, vegan, gluten-free, crispy roasted veggies