Thanksgiving Day Maple Dijon Roasted Vegetables

We’re only 1-week away from Thanksgiving Day folks – do you have your vegetable dish planned out? Are you asking yourself, VEGETABLES? Are you crazy? Well, maybe but hey, every Thanksgiving dinner needs to have some type of vegetable to go alongside that poor turkey. Or in my case, lentil loaf or vegetarian chicken pot pie.  

Trust me, you can’t go wrong with my traditional Maple Dijon Roasted Vegetables. I make it every year and it’s always one the favorites in my household. This mix of colorful vegetables can be your star side dish and its low maintenance with high flavors.

Now we all know Thanksgiving dinner can be an insane feast, and so many people skip the veggies for the more calorie heavy favorites, which can leave little room for healthy sides. But I’m always a fan of integrating veggies into every meal, especially on Thanksgiving. 

Roasted veggies are one of the tastiest fall/winter recipes you can make and I typically buy more than I need so I can have extras the next day. This is also something anyone at your gathering can enjoy, not just the vegetarians.

How to Make Maple Dijon Roasted Vegetables

First you need your veggies. You can choose what you like, but my favorites are butternut squash, beets, Brussel sprouts and red onion. These choices make a perfect paring for this sweet and tangy dressing, which you’ll really want to pour over everything.

Be sure to thoroughly clean your veggies. These days, thanks to COVID, I wash all my produce in a Dr. Bronner’s bath after bringing them home from the grocery store. Extra precautions!

Next you want to chop up all the veggies approximately the same size so cooking times align. I often let my beets cook first for about 10 minutes before adding the other veggies because they take a little longer. Another option is to chop your beets up slightly smaller than the others. Arrange your veggies in a single layer on a baking sheet.

Mix together oil, maple syrup, mustards, miso, vinegar, soy sauce and garlic in a bowl or mason jar. Mix or shake thoroughly so everything is combined.

Then it’s time to pour ¾ of the dressing over your veggies and toss to combine everything. 

Bake in a preheated oven at 400 degrees for about 20-30 minutes, turning halfway through, until softened and browned. In the last 5 minutes, add the remaining dressing and toss.

Enjoy! Happy Thanksgiving friends. Thank You for reading. :)
Peace & Love,
Nikki

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Prep Time: 5 minutes 
Cook Time: 30 minutes 
Servings: 6

Ingredients

• 1 butternut squash

• 1-pound beets

• 1-pound Brussel sprouts

• 1 red onion

• 2 tablespoons oil

• 2 tablespoons maple syrup

• 1 tablespoon Dijon mustard

• 1 tablespoon grainy mustard

• 1 tablespoon white miso paste (usually found in the Asian section, but you can omit if you can’t find)

• 1 tablespoon rice vinegar

• 1 tablespoon soy sauce (or tamari)

• 3 cloves of garlic, minced

• 1 tablespoon parsley, chopped

Instructions

1. Thoroughly clean and chop all vegetables to a similar size.

2. Mix together oil, maple syrup, mustards, miso, vinegar, soy sauce and garlic.

3. Arrange veggies in a single layer on a lightly greased baking sheet and pour ¾ of the dressing over veggies, and toss.

4. Bake in a preheated oven at 400 degrees for 20-30 minutes, turning halfway.

5. In the last 5 minutes of baking, pour the remaining Dijon dressing over vegetables and toss. Continue baking until softened and browned.

Notes: Because the beets take a little longer to cook, you can bake them first for about 10 minutes. Or you can chop the beets slightly smaller than the other vegetables.

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