Roasted Fall Veggies with Lemon and Mustard Vinaigrette
Celebrate the vibrant flavors of autumn with this Roasted Fall Veggies with Lemon and Mustard Vinaigrette recipe—a perfect medley of seasonal vegetables brought to life with a zesty, tangy dressing. Featuring caramelized butternut squash, Brussels sprouts, carrots, and red onion, this dish combines earthy sweetness with a roasted depth that’s irresistibly comforting. The finishing touch is a bold vinaigrette made with fresh lemon juice, Dijon mustard, and a hint of maple syrup, adding a refreshing brightness to complement the roasted richness. Ready in under an hour, this gluten-free and vegetarian side dish is ideal for weeknight dinners or festive holiday tables. Garnished with fresh parsley for a pop of color and flavor, these veggies can be served warm or at room temperature for effortless entertaining.
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 2 cups (peeled, cubed) butternut squash
- 2 cups (halved) Brussels sprouts
- 1.5 cups (cut into thick coins) carrots
- 1 large (cut into wedges) red onion
- 3 tablespoons (divided) olive oil
- 1 teaspoon salt
- 0.5 teaspoons black pepper
- 2 tablespoons (chopped, for garnish) fresh parsley
- 2 tablespoons (freshly squeezed) lemon juice
- 1 tablespoon Dijon mustard
- 1 teaspoon maple syrup
- 1 clove (minced) garlic
Instructions
Preheat your oven to 425°F (220°C) and line two large baking sheets with parchment paper.
In a large mixing bowl, combine the butternut squash, Brussels sprouts, carrots, and red onion. Drizzle with 2 tablespoons of olive oil, then sprinkle with salt and black pepper. Toss to coat the vegetables evenly.
Spread the vegetables out in a single layer on the prepared baking sheets, making sure not to overcrowd them.
Roast the vegetables in the preheated oven for 30-35 minutes, flipping them halfway through, until they are tender and lightly caramelized.
While the vegetables are roasting, prepare the vinaigrette. In a small bowl or jar, whisk together the remaining 1 tablespoon of olive oil, lemon juice, Dijon mustard, maple syrup, and minced garlic until well combined.
Once the vegetables are cooked, transfer them to a serving platter or large bowl.
Drizzle the lemon and mustard vinaigrette over the roasted vegetables, tossing gently to coat evenly.
Garnish with chopped fresh parsley and adjust seasoning if needed. Serve warm or at room temperature and enjoy!
Nutrition Facts
Calories |
811 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 46.2 g | 59% | |
| Saturated Fat | 6.7 g | 34% | |
| Polyunsaturated Fat | 4.2 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 2890 mg | 126% | |
| Total Carbohydrate | 97.3 g | 35% | |
| Dietary Fiber | 27.5 g | 98% | |
| Total Sugars | 32.4 g | ||
| Protein | 13.9 g | 28% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 331 mg | 25% | |
| Iron | 5.1 mg | 28% | |
| Potassium | 2081 mg | 44% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
