Description
A vibrant, one-pan feast that celebrates the best of fall — crispy Brussels sprouts, tender sweet potatoes, caramelized carrots, and sweet onions roasted to perfection, then tossed in a tangy-sweet maple-Dijon sauce. It’s colorful, cozy, and makes an easy side or light vegetarian main.
Ingredients
2 cups Brussels sprouts, halved
2 cups sweet potato cubes
2 cups carrot slices
1 large red onion, cut into wedges
3 tbsp olive oil
Salt & pepper, to taste
For the maple-Dijon sauce:
2 tbsp maple syrup
1 tbsp Dijon mustard
1 tbsp apple cider vinegar
Instructions
Preheat oven to 425°F (220°C). Line a large sheet pan with parchment.
Toss Brussels sprouts, sweet potatoes, carrots, and onion with olive oil, salt, and pepper. Spread in an even layer.
Roast 25–30 min, stirring halfway, until vegetables are tender and browned.
In a small bowl, whisk maple syrup, Dijon mustard, and vinegar. Drizzle over roasted veggies and toss to coat.
Serve hot, garnished with fresh herbs if desired.
- Prep Time: 15 mins
- Cook Time: 30 mins
- Category: Dinner
Nutrition
- Calories: 210
- Fat: 8g
- Carbohydrates: 34g
- Fiber: 7g
- Protein: 4g