Maple Mustard Roasted Vegetable Sheet Pan Supper
One pan meal makes mealtime easy!
Servings: 4 Servings
Calories: 300kcal
Ingredients
- 1 small crown of broccoli, chopped
- 2 carrots, peeled and cut into sticks
- 1 small onion, sliced
- 1 small red pepper, sliced
- 1 cup chopped sweet potato
- 1 - 14.5 oz can great northern beans
- 3 Tblsp maple syrup
- 2 Tblsp dijon mustard
- 1 Tblsp apple cider vinegar
- 1 minced garlic clove
- 1/8 tsp cinnamon
- pinch of nutmeg
- salt & pepper
Instructions
- Pre heat oven to 425 degrees and line a large rimmed baking sheet with foil or parchment paper.
- Put chopped broccoli, carrots, pepper and onion in large bowl.
- Put chopped sweet potato in separate bowl and toss with cinnamon and nutmeg.
- In another small bowl, mix together the maple syrup, dijon mustard, apple cider vinegar, garlic clove and salt and pepper.
- Toss your broccoli mix with 4 Tblsp of maple syrup/mustard mixture.
- Toss sweet potato with remaining maple syrup/mustard mixture.
- Lay out evenly on your prepared pan all your vegetables.
- Drain and rinse your great northern beans, pat dry. Place beans on tray with vegetables.
- Roast vegetables in oven for 35 minutes or until desired doneness. Stir at about 17 minutes.
- Enjoy with optional pecans and dried cranberries!
Nutrition
Calories: 300kcal