Roasted Spring Vegetables With Dijon Maple Glaze
Sarah Wilkins
Sarah Wilkins
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107 Calories
18 g Carbs
3 g Protein
3 g Fat
Total Time
12 servings

Some things are just better roasted. For example, brussels sprouts, yellow baby potatoes, fennel, and radishes. If you've never tried roasted radish—I hadn't until recently—you're in for a treat. This tart root takes on a much milder, sweeter profile when cooked and pairs delightfully with the Dijon maple glaze.

Spring Vegetable Ingredients

  • 1½ lb potatoes
  • 2 bulb fennel bulb, stalks removed
  • 1 lb radishes, greens removed
  • 1 lb brussels sprouts
  • 2 tbsp olive oil
  • ½ tsp, ground black pepper
  • ½ tsp kosher salt

Glaze Ingredients

  • 3 tbsp lemon juice
  • 1 tbsp maple syrup
  • 1 tbsp dijon mustard

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  1. Preheat oven to 450° F.
  2. Wash vegetables thoroughly, and prepare as follows: quarter potatoes lengthwise; remove fennel stalks and core, then cut into 1" pieces; trim both ends of radish, quarter lengthwise; trim bottoms of Brussels sprouts, and cut in half.
  3. Toss prepared vegetables in olive oil, salt, and pepper.
  4. Arrange vegetables in one or two baking dishes in a single layer, not heaped on top of each other.
  5. Roast vegetables in oven for 30-40 minutes until easily pierced with a fork.
  6. Whisk together lemon juice, maple syrup, and Dijon to make a glaze.
  7. As a final step, toss vegetables in lemon glaze. Serve warm.

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