Today we are making the perfect fall vegetable side dish: maple mustard roasted vegetables! They are vegan + gluten-free and perfect for any holiday dinner, or for meal prep to add to your bowls, lunches or dinners.
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♡ Maple Mustard Roasted Vegetables:
1/2 delicata or butternut squash, chopped
1 sweet potato, chopped
6 carrots, chopped
2 cups mini potatoes, chopped
2 tbsp olive oil
salt & pepper
Maple Mustard Sauce:
1 tbsp tahini
2 tbsp maple syrup
2 tbsp dijon mustard (smooth)
1 tsp lemon juice
Preheat oven to 425 F. Add vegetables to a roasting pan and toss with oil, salt and pepper. Bake for 20 minutes, then remove from oven, stir and bake another 20 minutes until tender. Meanwhile, stir together all sauce ingredients, adding 1 tsp of warm water if needed for a pourable consistency. Remove vegetables from oven, drizzle sauce overtop and serve.
Tip: I love serving these vegetables with quinoa and swiss chard. It makes a hearty & delicious bowl! These are also great to bring to your next holiday dinner. Your friends & family will love them!
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