Maple-Mustard Roasted Vegetables

• This delicious side dish is ideal for busy weeks because it requires just 20 minutes of active time.
• These roasted veggies are loaded with fiber to fill you up and keep things moving through your gut. 
• Vegetables will brown and caramelize better if you preheat the baking sheets before cooking.

Up your roasted-veggie game with these Maple-Mustard Roasted Vegetables. Antioxidant- and fiber-rich fingerling potatoes, Brussels sprouts, butternut squash and red onion are bathed in a sweet, umami maple-mustard dressing and roasted until tender with a slight smoky char. Serve them on their own or alongside your favorite protein. Keep reading for our expert tips, including why we preheat the baking sheets. 

Tips from the EatingWell Test Kitchen

These are the key tips we learned while developing and testing this recipe in our Test Kitchen to make sure it works, tastes great and is good for you too! 

• Preheating the baking sheets before adding the vegetables will help them start browning and caramelizing more quickly. This way, they won’t need to be under the broiler for too long.
• Using multiple sheet pans is ideal when working with a lot of vegetables, as it allows you to spread them out better so they roast. When vegetables are overcrowded on a single pan, they tend to steam due to the trapped moisture.
• Use pre-chopped butternut squash for this recipe to save time and reduce cleanup.

Nutrition Notes

• Potatoes sometimes get a bad rap due to their carb content, but they’re also full of fiber and nutrients, especially when you also eat the skin. The potassium in potatoes may help lower blood pressure. 
• Brussels sprouts are a cruciferous vegetable and pack a lot of nutrition, including fiber. They’re a great source of vitamin C, plus folate, both necessary for a healthy immune system. Eating more Brussels sprouts and other cruciferous veggies has been linked to a healthier gut and heart and a reduced risk of cancer and diabetes. 
• Butternut squash brings more fiber and antioxidants to this recipe. It’s a great source of vitamins A and C, which support immunity and healthy skin. It also adds more potassium for a healthy blood pressure and heart. 
• Red onion adds to the vitamin C and potassium count in this recipe. Eating more onions has been related to a healthier heart, gut and eyes, as well as a lower risk of certain cancers. Onions have even been shown to possess antibacterial properties, helping to fend off unhealthy bacteria and reduce infections.

Photographer: Robby Lozano, Food Stylist: Emily Nabors Hall, Prop Stylist: Phoebe Hausser