Maple Mustard Roasted Vegetables

We are just 1 day away from our paddle trip. Constantly checking the weather and hoping I will see a different number than 34 degrees for the low Friday night. Thats going to make for a cold night in a hammock. Thank goodness for a proper sleeping bag, Patagonia socks, and insulated thermals. Like, this is going to be legit! I’m so excited I haven’t really thought about how cold its actually going to be. I know its going to be cold but I’m trying not to harp on it too much.

I can’t wait to wake up to the sound of the river brushing against the rocks and to make coffee while we wake up with nature. This will be my first time being away from both kids for more than 1 night in almost 17 months. And let me just say I need the sleep! I haven’t sleep all through the night since Finn was born. He is a terrible sleeper (we should have known because this started in the hospital) and a total mommas boy. As much as I love his snuggles at night, momma needs her sleep too. I may not get the warmth this weekend but it may be exactly what this momma needs.

These veggies.


If you’re looking for a quick side OR a meal (as how we had it) this is it!

I couldn’t quit eating them BEFORE they hit the pan. One could make a serious chilled spring salad with this combo here! It’s again so quick and simple. You’ll have enough time to read 2 extra books to the kid(s) tonight, I did.

I hope you try it!

Maple Mustard Roasted Vegetables


For the vegetables:

1 head of broccoli, cut florets off stalk and then sliced in half
1 lb of brussels sprouts, trimmed and sliced
1 onion, halved and cut into wedges
1 bundle of asparagus, ends trimmed and cut into 2 inch pieces

For the marinade:
1/2 cup + 1 Tablespoon olive oil

1/8 cup balsalmic vinegar
2 teaspoons white wine dijon mustard (you can find it at Trader Joes)
2 teaspoons stone ground mustard
2 teaspoons pure maple syrup


Preheat oven to 400F

In a large bowl, add all vegetables. Set aside.

In a mason jar, add ingredients for marinade. Cap jar with a lid and give it a good shake until it is well combined. Pour over vegetables. Toss vegetables until everything is coated.

Transfer vegetables onto your Baking Steel Griddle (or baking sheet) then place in oven. Cook for 25-30 minutes until veggies are tender.


**Note** If using a baking sheet you should toss vegetables halfway through cooking to avoid sticking to pan OR use a silicone mat with the baking sheet. My vegetables didn’t stick to my Baking Steel Griddle and I didn’t toss them halfway. This pan is amazing. You’ll see that I use this thing A LOT. (I am not sponsored by Baking Steel just a true believer)


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