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Maple Roasted Vegetable Sheet Pan

A delicious and easy one-sheet pan meal that encompasses flavors reminiscent of autumn featuring a maple tahini dressing and fresh vegetables.
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Print Recipe
Total Time38 Mins
Prep Time8 Mins
Cook Time30 Mins
ServingsServes 4
Potato Type: Russet
Cuisine: American
Prep Method: Roasted

Dish

Side DishSnack

Prep Time

8 Mins

Cook Time

30 Mins

Serving

Serves 4

Description

A delicious and easy one-sheet pan meal that encompasses flavors reminiscent of autumn featuring a maple tahini dressing and fresh vegetables.

Ingredients

+

Sheet Pan

  • 3 medium Russet potatoes (15.9 oz), diced
  • 1 head of broccoli, cut into small florets (~3 cups)
  • 1 medium butternut squash, diced into 1-inch cubes (2 1/2 cups)
  • 1 bag (12 oz) of Brussel sprouts, sliced in half lengthwise
+

Dressing

  • 1/4 C amber Canadian maple syrup
  • 2 tbsp whole-grain mustard
  • 1/4 C tahini
  • 2 tbsp lemon juice & zest (from 1 lemon)
+

Garnish

  • 1/2 C dried cranberries

Preparation

  1. Preheat oven to 375 degrees F.
  2. Prepare all ingredients and add them to a baking sheet that has been covered in parchment paper and lightly spray with cooking oil. Exclude the broccoli florets from the pan for now.
  3. Bake for 10 minutes, then add the broccoli florets to the baking sheet. Bake for 20 more minutes or until all the vegetables are tender and slightly crisp.
  4. While the vegetables are cooking, prepare the dressing. Whisk together the maple syrup, whole-grain mustard, tahini, lemon juice, and lemon zest in a bowl.
  5. To plate, spread the dressing on the bottom of your serving dish, adding the roasted vegetables on top. Garnish with the dried cranberries and serve!

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Nutrition Facts Per Serving

Calories

370

Fat

9g

Sodium

160mg

Vitamin C

141.1mg

Carbohydrates

65g

Fiber

9g

Protein

11g

Potassium

1305mg

Sugar

30g

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