Roasted Vegetables With Maple-Mustard-Sriracha Sauc

Name: Roasted Vegetables With Maple-Mustard-Sriracha Sauce
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: Roasted vegetables; 1 pound red-skinned potatoes, cut into 1/2-inch pieces; 2 small sweet potatoes, about 12 oz, cut into 1/2-inch pieces; 0.5 pounds Brussels sprouts, halved; 1 apple, diced into 1/2-inch peices; 1 large onion, halved and cut into 1/4-inch slices; 2 cloves garlic, crushed; 1 teaspoon dried thyme; salt and pepper to taste; 2 tablespoons bacon grease (or olive oil); Maple-Mustard-Sriracha Sauce; 2 tablespoons pure maple syrup; 2 tablespoons Dijon mustard; 1 teaspoon apple cider vinegar; 1/2 teaspoon fish sauce; 1/4 teaspoon sriracha, or more to taste; black pepper, to taste

Servings: persons

Roasted vegetables
1 pound red-skinned potatoes, cut into 1/2-inch pieces
2 small sweet potatoes, about 12 oz, cut into 1/2-inch pieces
0.5 pounds Brussels sprouts, halved
1 apple, diced into 1/2-inch peices
1 large onion, halved and cut into 1/4-inch slices
2 cloves garlic, crushed
1 teaspoon dried thyme
salt and pepper to taste
2 tablespoons bacon grease (or olive oil)
Maple-Mustard-Sriracha Sauce
2 tablespoons pure maple syrup
2 tablespoons Dijon mustard
1 teaspoon apple cider vinegar
1/2 teaspoon fish sauce
1/4 teaspoon sriracha, or more to taste
black pepper, to taste

1
Preheat the oven to 400F.
2
Divide the potatoes, sweet potatoes, Brussels sprouts, onion, apple and garlic between two sheet pans. Sprinkle with salt, pepper and thyme. Melt the bacon grease if using, and drizzle 1 tbsp bacon grease or olive oil over each tray. Toss to coat.
3
Roast the vegetables until tender, 30-40 minutes, tossing after 20 minutes.
4
Meanwhile, whisk together the ingredients for the sauce in a small saucepan. Taste and adjust until you're happy with the balance. Then, heat the pan over medium, stirring frequently, until bubbling and slightly thickened. Remove from the heat and set aside.
5
When the vegetables are done roasting, either toss them with the sauce or drizzle it over top. Serve.

205

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 17 ingredients. The key ingredients include: Roasted vegetables, 1 pound red-skinned potatoes, cut into 1/2-inch pieces, 2 small sweet potatoes, about 12 oz, cut into 1/2-inch pieces, 0.5 pounds Brussels sprouts, halved, and more.

Yes, Roasted Vegetables With Maple-Mustard-Sriracha Sauce falls under the Seafood category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Roasted Vegetables With Maple-Mustard-Sriracha Sauce

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions