Maple Mustard Glazed Potatoes & Brussels Sprouts


  • 2 1/2 lbs. small Yukon gold & red potatoes, halved
  • 3/4 lb. Brussels sprouts
  • 2 small yellow onions, thickly sliced
  • 1-2 cloves garlic, minced
  • 2 T tamari or soy sauce
  • 3/4 cup Coombs Family Farms 100% pure or organic maple syrup
  • 3 T Dijon mustard
  • 2 T olive oil



Preheat oven to 400F. Place the vegetables in a 9 x 13-inch casserole dish. In a mixing bowl stir together all the other ingredients until the mustard is dissolved. Pour over the vegetables & mix well until everything is coated. Cover with foil & place in oven. Bake for 30-35 minutes. Remove from oven; mix vegetables & sauce to coat well. Turn oven down to 325 & cook for 45 minutes uncovered. Serve at room temperature.