If you’re dreaming of a side dish that’s equal parts cozy, colorful, and crave-worthy, you’ll fall head over heels for this Maple Roasted Veggies Recipe. It’s a celebration of fall and winter’s bounty, with sweet root vegetables and Brussels sprouts roasted to golden caramelized perfection in a glaze of maple syrup and olive oil. Each bite is the perfect balance of earthy, savory, and subtly sweet—a surefire hit at family dinners, holiday gatherings, or any weeknight when you want something deliciously fuss-free.
Ingredients You’ll Need
The beauty of this dish is in just how simple the ingredient list is—every item pulls its weight, lending flavor, texture, and a rainbow of colors. Don’t skip the tiny details: the freshness of your veggies and the purity of your maple syrup really do make a difference!
- Chopped root vegetables (3 cups, such as carrots, sweet potatoes, parsnips): These are the foundation, adding earthy sweetness and heartiness to every bite.
- Brussels sprouts (2 cups, halved): Their slight bitterness perfectly balances the maple syrup and adds a pop of vibrant green.
- Olive oil (2 tablespoons): Gives everything a luscious coating, resulting in crisp golden edges as the veggies roast.
- Pure maple syrup (2 tablespoons): The star of our Maple Roasted Veggies Recipe, infusing the dish with deep, natural sweetness and sticky caramelization.
- Dijon mustard (1 teaspoon, optional): Offers a gentle tang that subtly enhances all the flavors.
- Salt (1/2 teaspoon): Essential for bringing out the natural flavors in the vegetables.
- Black pepper (1/4 teaspoon): Adds a mild, peppery warmth without overpowering the sweetness.
- Dried thyme or rosemary (1/2 teaspoon): Herbs like these give a classic, aromatic finish—choose your favorite or mix it up!
How to Make Maple Roasted Veggies Recipe
Step 1: Prep Your Oven and Baking Sheet
Start by preheating your oven to 425°F, which is the sweet spot for caramelizing vegetables while keeping them tender inside. Line a large baking sheet with parchment paper—not only does this save scrubbing time later, but it also prevents sticking and helps the veggies brown beautifully.
Step 2: Chop and Combine the Vegetables
Reach for your largest mixing bowl and add your chopped root vegetables and halved Brussels sprouts. Make sure your cuts are fairly uniform—this ensures everything roasts at the same rate, so every forkful is perfectly cooked.
Step 3: Whisk Up the Maple Glaze
In a smaller bowl, whisk together the olive oil, pure maple syrup, Dijon mustard if you’re using it, salt, black pepper, and your chosen dried herbs. This is where the Maple Roasted Veggies Recipe really comes to life—the glaze should smell absolutely irresistible at this point!
Step 4: Toss Everything Together
Pour the maple glaze over your vegetables, then use a sturdy spatula or your hands to toss them until everything is slick and evenly coated. No naked veggies left behind!
Step 5: Spread and Arrange
Spread the mixture onto your lined baking sheet in a single, uncrowded layer. If the veggies overlap or pile up, they’ll steam instead of beautifully roasting. Give them some elbow room for the best results.
Step 6: Roast to Perfection
Place the baking sheet in the oven and let the magic happen for 30 to 35 minutes. About halfway through, give everything a gentle stir—this ensures even browning and those delicious crispy edges we all love. You’re looking for tenderness inside and caramelization on the edges.
Step 7: Serve and Savor
Serve your Maple Roasted Veggies Recipe warm, straight from the oven. They’re incredible as a standalone side, incorporated into hearty grain bowls, or even tossed into salads for a sweet-and-savory twist.
How to Serve Maple Roasted Veggies Recipe
Garnishes
For a final flourish, sprinkle your veggies with a bit of chopped fresh parsley, toasted pumpkin seeds, or even a light drizzle of balsamic glaze. These garnishes offer pops of color, crunch, and a fresh herbaceous twist that makes the dish extra inviting.
Side Dishes
This Maple Roasted Veggies Recipe is a star beside roasted chicken, baked tofu, or any simple protein. Try serving with quinoa, farro, or a fluffy pile of mashed potatoes to round out the meal and soak up all that tasty glaze.
Creative Ways to Present
Go bold with your presentation by heaping the veggies onto a rustic platter and letting them take center stage at your holiday table. Or, for an easy weeknight dinner, serve them atop creamy polenta or tucked into warm pita wraps with a dollop of herby yogurt.
Make Ahead and Storage
Storing Leftovers
If you find yourself with leftovers (lucky you!), simply let the vegetables cool to room temperature before transferring them to an airtight container. They’ll keep happily in the fridge for up to four days, making them perfect for lunchboxes and quick meal-building during the week.
Freezing
While the Maple Roasted Veggies Recipe can technically be frozen, keep in mind that root veggies and Brussels sprouts may soften upon thawing. For the best texture and flavors, freeze in a single layer on a baking sheet, then transfer to a bag or container—defrost and reheat in a hot oven to help restore some of that delightful crispness.
Reheating
To recapture that just-roasted magic, spread your veggies on a baking sheet and pop them in a 400°F oven for about 10 minutes. Alternatively, a quick toss in a skillet works beautifully for smaller portions. Avoid microwaving if possible, as the veggies can turn a bit soggy.
FAQs
Can I use other vegetables in this Maple Roasted Veggies Recipe?
Absolutely! This recipe is wonderfully flexible. Try adding cubes of butternut squash, chunks of red onion, or slices of beetroot for even more flavor and color variety. Adjust roasting times as needed for different veggie sizes.
Is the Dijon mustard essential?
No worries if you don’t have Dijon on hand—the Maple Roasted Veggies Recipe still shines without it. The mustard simply adds a little extra zing and complexity, but the dish will be plenty flavorful either way.
What’s the secret to extra-crispy edges?
The real trick is to not overcrowd your pan and to be generous with the olive oil. Spreading your veggies in a single even layer ensures they roast instead of steam—and that means beautifully crisp caramelized edges every time.
Can I make this dish in advance?
You sure can! Prep and chop the veggies a day ahead, and even toss them in the maple glaze in advance. When you’re ready to serve, simply spread them on a tray and roast just before your meal for maximum freshness.
Is this Maple Roasted Veggies Recipe vegan and gluten free?
Yes, it’s naturally vegan and gluten free, making it a perfect side dish for family gatherings, potlucks, or holiday feasts where you want something everyone can enjoy.
Final Thoughts
There’s something magical about a tray of caramelized, colorful vegetables—especially when it’s as easy and delicious as this Maple Roasted Veggies Recipe. I hope you give it a spot on your table soon; I’m confident it’ll become a staple in your kitchen, too!
Print
Maple Roasted Veggies Recipe
- Total Time: 45 minutes
- Yield: 4 servings 1x
- Diet: Vegan, Gluten-Free
Description
This Maple Roasted Veggies Recipe is a delightful combination of root vegetables and Brussels sprouts tossed in a sweet and savory maple glaze, then roasted to perfection. A colorful, flavorful side dish perfect for any meal.
Ingredients
Root Vegetables:
- 3 cups chopped root vegetables (such as carrots, sweet potatoes, parsnips)
Brussels Sprouts:
- 2 cups Brussels sprouts, halved
Maple Glaze:
- 2 tablespoons olive oil
- 2 tablespoons pure maple syrup
- 1 teaspoon Dijon mustard (optional)
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/2 teaspoon dried thyme or rosemary
Instructions
- Preheat the Oven: Preheat the oven to 425°F and line a large baking sheet with parchment paper.
- Prepare Vegetables: In a large bowl, combine the chopped root vegetables and Brussels sprouts.
- Make Maple Glaze: In a small bowl, whisk together olive oil, maple syrup, Dijon mustard, salt, pepper, and thyme.
- Coat Vegetables: Pour the maple mixture over the veggies and toss until evenly coated.
- Roast: Spread the vegetables on the baking sheet and roast for 30–35 minutes, stirring halfway through.
- Serve: Serve warm as a side dish or over grains for a vegetarian bowl.
Notes
- Try adding red onion or beets for more color and flavor.
- Leftovers can be reheated in the oven or tossed cold into salads.
- Prep Time: 10 minutes
- Cook Time: 35 minutes
- Category: Side Dish
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cup
- Calories: 160
- Sugar: 7 g
- Sodium: 220 mg
- Fat: 8 g
- Saturated Fat: 1 g
- Unsaturated Fat: 6 g
- Trans Fat: 0 g
- Carbohydrates: 22 g
- Fiber: 4 g
- Protein: 2 g
- Cholesterol: 0 mg
