Maple Dijon Sheet Pan Glaze

• 1/2 cup maple syrup
• 1/4 cup Dijon mustard
• 2 tablespoons apple cider vinegar
• 1 tablespoon soy sauce
• 1 teaspoon garlic powder
• 1/2 teaspoon black pepper

Steps

1. 1 Preheat oven to 400°F.
2. 2 In a medium bowl, whisk together maple syrup, Dijon mustard, apple cider vinegar, soy sauce, garlic powder, and black pepper until smooth.
3. 3 Pour glaze into a sheet pan, ensuring it spreads evenly.
4. 4 Add your choice of protein and vegetables to the pan, tossing to coat with the glaze.
5. 5 Roast in the oven until vegetables are tender and protein is cooked through, basting occasionally with the glaze.
6. 6 Serve immediately with any remaining glaze drizzled on top.

Equipment

• Sheet pan
• Whisk

Variations

• Add a splash of bourbon for an adult kick.
• Stir in a teaspoon of honey for extra sweetness.

Substitutions

• Use honey instead of maple syrup for a different flavor profile.
• Substitute rice vinegar for apple cider vinegar if needed.

Pairings

• Grilled asparagus
• Roasted Brussels sprouts
• Wild rice pilaf

Nutrition

Tips

• For a thicker glaze, simmer it in a small saucepan for 3-5 minutes before using.
• Great for chicken, salmon, or roasted root vegetables.

Storage

Store leftover glaze in an airtight container in the fridge for up to 1 week. Reheat gently in a saucepan.

Freezing: Freezes well for up to 3 months. Thaw in the fridge overnight and reheat before using.

Serving Suggestions

• Pairs wonderfully with roasted chicken or glazed salmon.
• Serve with a side of quinoa or roasted sweet potatoes.

FAQ