Maple-Dijon Roasted Vegetables

By Kayla Hoang

Updated September 14, 2026

  • Ghazalle Badiozamani for The New York Times. Food Stylist: Brett Regot.
Media 1 of 1
Ready In
55 min
Rating
4(14)
Comments
Read comments

This hearty assortment of perfectly cooked roasted fall vegetables is ultra savory, delightfully sweet and comes together without having to use multiple sheet pans. Though butternut squash, broccoli and brussels sprouts vary in cooking times, they can be roasted at the same rate using several tricks. Arranging the squash around the hotter edges of the pan, snugly packing in a single layer and roasting at a high temperature yields vegetables that become tender and browned at the same rate. Moreover, cutting the dense squash and brussels sprouts into smaller pieces and the broccoli into larger florets yields silky squash, deeply browned sprouts and crisp-tender broccoli. A dressing of maple syrup, Dijon and garlic adds a sweet, subtly sharp edge and a handful of chopped nuts brings even more texture. Consider transforming this side into a filling salad by tossing it with massaged kale, dried fruit and your favorite protein. 

  • or to save this recipe.

  • Subscriber benefit: Give recipes to anyone

    As a subscriber, you have 10 gift recipes to give each month. Anyone can view them - even nonsubscribers. Learn more.

    Subscribe

  • Share this recipe

  • Print this recipe

    or to print this recipe.

Advertisement

Ingredients

Yield:4 to 6 servings

  • 8 ounces broccoli

  • 1 pound butternut squash (about half of a small squash), peeled and cut into ¾-inch cubes

  • 8 ounces brussels sprouts, trimmed and halved (quartered if large)  

  • 1 small red onion (optional), cut into ½-inch wedges

  • 3 tablespoons olive oil 

  • ¾ teaspoon kosher salt, such as Diamond Crystal 

  • ½ teaspoon black pepper

  • 1 garlic clove

  • 1 tablespoon Dijon mustard

  • 1 tablespoon maple syrup 

  • ½ cup pecans or walnuts (optional), roughly chopped 

Ingredient Substitution Guide
Nutritional analysis per serving (4 to 6 servings)

20 grams carbs; 196 calories; 8 grams monounsaturated fat; 3 grams polyunsaturated fat; 2 grams saturated fat; 13 grams fat; 5 grams fiber; 290 milligrams sodium; 4 grams protein; 6 grams sugar

Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.

Powered by

Preparation

  1. Step 1

    Heat the oven to 450 degrees.

  2. Step 2

    From the head of broccoli, cut 2-inch-long florets, then slice any remaining stem crosswise into 1-inch pieces. On a rimmed baking sheet, toss the broccoli, squash, brussels sprouts and red onion (if using) with the olive oil, salt and pepper. Arrange in a single layer with the squash around the perimeter of the pan and all the other vegetables in the center, cut side down. Roast, untouched, until the vegetables have shrunk, the broccoli is browned in spots, the squash and sprouts are lightly browned on the underside and the vegetables easily release from the pan, 20 to 25 minutes. 

  3. Step 3

    Meanwhile, grate the garlic into a small bowl. Add the mustard and maple syrup and stir to combine. 

  4. Step 4

    Remove the baking sheet from the oven. Add the nuts to the pan (if using) and pour the syrup mixture over the vegetables and nuts. Use a spatula to toss until evenly coated and arrange back into an even layer (it’s OK for the vegetables to now be mixed). Return to the oven and continue to roast until the squash is fork-tender, the vegetables are browned in spots and the nuts are fragrant, about 10 minutes more.

  5. Step 5

    Transfer to a serving platter, if desired, or use a spatula to toss the vegetables and nuts once more and serve directly on the baking sheet.

      Private Notes

      Leave a Private Comment on this recipe and see it here.

      Ratings

      4 out of 5
      14 user ratings
      Your rating

      or to rate this recipe.

      Have you cooked this?

      or to mark this recipe as cooked.

      Comments

      David Nova

      How do you effectively pour a two-tablespoon combination of Dijon mustard, maple syrup, and garlic over two pounds of vegetables? This recipe sounds promising, but I'm going to at least double the "pour" just in case I need more.

      C

      This was very good. I used delicata squash because I didn't want to peel Butternut. I roasted at 425 because I wanted to put it on parchment. I used pepitas because it just sounded better.

      Scott

      Given the instructions on prepping the vegetables followed by instructions to place them on the pan cut side down it is a bit confusing as there are going to be multiple cut sides.

      ayc

      Dijon mustard and maple syrup combination is very tasty. Double the amount as someone has suggested will ensure all the surfaces are well coated with flavor.

      Eve

      I added chicken thighs to the pan, brushed on the mixture like a glaze. Also put it on the veggies at the start rather than later. Added a bit of tamari to the glaze (and did make more of it than suggested, which was right, needed more). So, not exactly the recipe but super good!

      Bren

      I make a savoy version of this all the time and its great in the fall. Drop the syrup, add 1 more TBs of oil, use garlic power (no salt) and crumbled dried oregano for speed and roast as indicated. Will try this variation out though very soon.

      Private comments are only visible to you.

      Recipe Tags

      or to save this recipe.