Ingredients
- 1 red onion, cut into chunks
- 1 zucchini, cut into half-moons
- 8 ounces baby bella mushrooms, halved
- 12 ounces petite red potatoes, halved
- 4 carrots, peeled and cut into 1/4-inch coins
- 2 tablespoons olive oil
- 2 tablespoons real maple syrup
- 2 tablespoons dijon mustard
- 1/2 teaspoon pepper
- 1 teaspoon salt
- 1 teaspoon dried thyme leaves
How to Make
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Step 1: Preheat oven to 425°F. Coat sheet pan with nonstick cooking spray.
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Step 2: Add onion, zucchini, mushrooms, potatoes and carrots to sheet pan.
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Step 3: In small bowl, whisk together oil, maple syrup, mustard, pepper, salt and thyme leaves. Pour over vegetables and toss to evenly coat.
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Step 4: Roast 45 minutes, stirring halfway through.
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Step 5: Serve, refrigerating the leftovers.
We hope you enjoy this recipe!
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