Maple Dijon Roasted Vegetables
Spring vegetables really don't need much to shine. A simple maple Dijon glaze brings out their natural sweetness while roasting creates those irresistible caramelized edges. I love serving these alongside grilled chicken or as part of a holiday meal.
Servings: 4 -6 servings
Ingredients
- 1 lb bunch of asparagus spears
- 2 large red bell peppers
- 1 large zucchini
- 1/3 cup olive oil + 1-2 tbsp
- 1/4 cup dijon mustard
- 1 tbsp maple syrup
- 1 tbsp lemon juice
- 1/2 cup chopped or slivered almonds
- Salt and pepper to taste
Instructions
- Preheat your oven to 400 degrees.
- Prepare your vegetables: trim the edges off the asparagus (stalk end) and discard. Slice remaining stalk into 2 inch pieces. Chop zucchini into 1/4 inch slices (optionally cut each slice into quarters). Slice bell pepper into tall strips or 1 inch chunks. Spread vegetables over a large roasting pan. Brush the vegetables with olive oil (using 1-2 tbsp). Sprinkle salt and pepper.
- Roast for approximately 25 minutes (maybe a little more or less depending on oven).
- Meanwhile, mix together remaining oil, mustard, syrup, and lemon juice in a small bowl.
- Once vegetables are done roasting, remove and toss with dijon sauce. Sprinkle with more salt and pepper, and add almonds.
- Serve warm.