SHEET PAN MEALS
Dijon Maple Steak & Brussels Sprouts
Juicy steak, caramelized Brussels sprouts, and roasted sweet potatoes come together in a sweet and tangy Dijon maple glaze. This one-pan dinner is hearty, balanced, and perfect for busy weeknights.
Instructions
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Preheat the oven to 425°F. Line a large sheet pan with parchment paper or lightly grease.
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In a large bowl, toss the Brussels sprouts, sweet potatoes, and red onion with 2 tablespoons olive oil, salt, and pepper until evenly coated. Spread in an even layer on one side of the sheet pan.
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Roast the vegetables for 10 minutes.
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While the vegetables roast, pat the steak dry and rub with 1 tablespoon olive oil, salt, and pepper. Place the steak on the other side of the pan.
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In a small bowl, whisk together the Dijon mustard, maple syrup, olive oil, apple cider vinegar, garlic, thyme, and black pepper.
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Remove the pan from the oven and brush the steak generously with half of the Dijon maple glaze.
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Return the pan to the oven and roast for 12 to 15 minutes for medium-rare, or until the steak reaches your desired doneness. Brush with the remaining glaze during the final 2 to 3 minutes of cooking.
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Remove from the oven and let the steak rest for 5 minutes. Slice against the grain, garnish with parsley, and serve with the roasted vegetables.
Simple tip.
Cut the sweet potatoes into evenly sized pieces so they roast at approximately the same rate as the Brussels sprouts. Smaller cubes also help the potatoes develop caramelized edges.
Make it your own.
Flank steak and sirloin both work well here. You can also swap the sweet potatoes for baby potatoes or add another sturdy roasting vegetable such as carrots or broccoli.
Nutrition
Approximate nutrition information per serving. Values can vary depending on ingredient brands, portion sizes, and substitutions.
CALORIES
520
PROTEIN
40 g
CARBOHYDRATES
34 g
FAT
28 g
FIBER
7 g
SERVING SIZE
¼ recipe
