Simple roasted vegetables with a nutty vinaigrette are the perfect dish to dress up any meal.

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Imagine a symphony on your plate, where caramelized Brussels sprouts take center stage with their slightly bitter melody. They’re joined by the sweet, earthy harmony of roasted carrots, their plump bodies bursting with flavor. But the real star is the cauliflower, its florets transformed into tender clouds, offering a creamy counterpoint. But this isn’t just a vegetable orchestra, it’s bathed in a nutty maple vinaigrette, a luxurious dressing that brings everything together. The richness of nuts adds a subtle depth, while the maple syrup weaves a thread of warm sweetness. A touch of tangy vinegar cuts through the richness, creating a vibrant melody that dances on your tongue.

Preheat the oven to 400°.  

Prep your vegetables and wash them in vinegar water. Pat the vegetables dry and then toss the vegetables with 1 to 2 tablespoons of the oil. Season with salt and pepper.   Place the cauliflower and carrots on the baking sheet.  Roast until golden and tender, 30 minutes. After 10 minutes add the brussels sprouts and roast until tender, 20 minutes. Let cool slightly, then transfer the vegetables to a bowl. 

Now in a small bowl, whisk the vinegar with the maple syrup and Dijon. While whisking constantly, slowly drizzle in 2 tablespoons of olive oil until incorporated. Toast your walnuts in the oven for about 5 minutes. Use caution so as not to burn. Smash the walnuts and then add to the bowl.

Then stir in the parsley and the 1 tablespoon of lemon zest and season with salt. Drizzle the vinaigrette over the roasted vegetables, garnish with more parsley and lemon zest and serve. Enjoy!

Recipe

Nutty Maple Roasted Vegetables – Easy

1/2 pound medium brussels sprouts, halved

1/2 head of cauliflower, cored and cut into florets

4 to 5 multicolored carrots, sliced lengthwise and cut into 4- to 5-inch pieces

1/4 cup extra-virgin olive oil

Kosher salt

Pepper

2 tablespoons sherry vinegar

1 teaspoon maple syrup

1 teaspoon Dijon mustard

1/4 cup whole walnuts, toasted and smashed

1 tablespoons chopped parsley, plus more for serving

1 tablespoon grated lemon zest, plus more for serving

Preheat the oven to 400°.  

Toss the vegetables with 1 to 2 tablespoons of the oil. Season with salt and pepper.   Place the cauliflower and carrots on the baking sheet.  Roast until golden and tender, 30 minutes. After 10 minutes add the brussels sprouts and roast until tender, 20 minutes. Let cool slightly, then transfer the vegetables to bowls. 

Now in a medium bowl, whisk the vinegar with the maple syrup and Dijon. While whisking constantly, slowly drizzle in 2 tablespoons of olive oil until incorporated. Scrape the smashed walnuts into the bowl, then stir in the parsley and the 1 tablespoon of lemon zest and season with salt. Drizzle the vinaigrette over the roasted vegetables, garnish with more parsley and lemon zest and serve.