This Perfect Roasted Vegetables Recipe turns simple veggies into something totally crave worthy. It’s a super simple crowd pleaser that can be served as a hearty and delicious side dish, or a fantastically efficient way to food prep your veggies for the week! Crispy edges, vibrant colours, and a simple maple glaze that brings it all together, this is the perfect roasted vegetables recipe you’ve been looking for!
What You’ll Need to Make Perfect Roasted Vegetables
This roasted vegetables recipe is super simple and flexible – so feel free to swap in different vegetables depending on what you have at home. I had an extra butternut squash left over from soup I made last week so I decided to throw it in – and it was delicious!
Butternut Squash: I used one small butternut squash for this recipe and still had a little bit left over. This is a seasonal vegetable (for me anyway) so if you’re making this recipe in the spring or summer and you’re not able to find it anywhere I’d recommend using carrots instead.
Sweet Potato: I love me some roasted sweet potato! Super healthy and typically always available, this is a staple of mine. I used 1 large sweet potato here.
Beets: I wasn’t exposed to beets until I was in my 20s, but now they’ve turned into a favourite of mine. Yes, they’ll stain basically anything they touch but I think they’re worth that extra risk. Another super healthy addition to my baking sheet – beets are loaded with anti-oxidants that reduce inflammation and can help with lowering blood pressure. I used 3 large beets for this recipe – they add a great pop of colour.
Parsnip: 1 Large Parsnip adds another contrasting colour and a great variation of flavour – kind of like a carrot but a little more earthy with a touch of pepper.
Brussel Sprouts: These are another favourite of mine – they get extra crispy in the over and I seek them out in my bowl. I used about 10 in this perfect roasted vegetables recipe.
Zucchini: Super low in calories but high in fibre, one medium zucchini adds another layer of colour and taste to the baking sheet.
Olive Oil: I used three tablespoons of Extra Virgin Olive Oil. It adds a mellow earthy flavour to the vegetables that I find suits this roasted vegetable recipe well.
Salt & Pepper: Salt and pepper are essential seasonings for perfect roasted vegetables. I used about 1 teaspoon of each, however you can up this if you like a bit more of a peppery taste. If you’re not sure, you can always season your vegetables after they’re out of the oven to be on the safe side.
Fresh Sage & Rosemary: I love the smell fresh herbs brings to this recipe. You can totally substitute the dried version instead if you have that in your pantry. I seasoned my veggies quite liberally with about 2 teaspoons of each (fresh) herb.
Can I roast my veggies with a different oil?
Avocado, vegetable oil could be good substitutes for this recipe, even a coconut oil could add a nice sweet flavour boost to your perfect roasted vegetables. I would make sure whichever oil you decide to use has a high enough smoke point that it doesn’t burn while it’s in the oven.
How to Make Perfect Roasted Vegetables with Simple Maple Glaze
Peel and Cut Your Vegetables: I try to keep my vegetables no larger than 1-1.5 inch portions as a general rule of thumb to make sure everything cooks evenly and at the same rate, but you do have a little bit of room to play around here. After washing and peeling my vegetables, I cubed a few of the larger ones like the butternut squash and sweet potato, I cut my parsnips into longer french fry shapes, halved my Brussels sprouts, sliced my zucchini into even circles, and used a crinkle cutter to add some texture to my beets.
Okay, I Have To Talk About The Crinkle Cutter…
A crinkle cutter is basically a knife with a wavy edge, like a smaller ruffle potato chip cutter. It’s a versatile and inexpensive tool (usually under $10) that helps add texture to whatever you’re cutting. I’ve seen it used for fruits and veggies, homemade pasta noodles, and even the edges of cookies – highly recommend!
Coat Vegetables in Oil: Spread your cut vegetables onto a large baking sheet lined with parchment paper. Drizzle the olive oil evenly over the vegetables, then toss with your hands until evenly coated. You do not need to use parchment paper, however it is recommended. I’ve noticed that the bottoms of the vegetables get very crispy, and sometimes will burn before the rest of the vegetable get close to being done. You could always flip your vegetables at the halfway point to lower the chances of this happenning.
Season the vegetables: Season your vegetables with the salt and pepper evenly and add your fresh rosemary and sage. Toss again if needed, and spread them out evenly on the baking sheet.
Roast: In a pre-heated oven at 425℉, bake for 35-40 minutes, or until the vegetables are cooked through and crispy. Check on your veggies at the halfway point and flip if needed. I do not tend to flip my vegetables unless I find they are crisping faster than usual – usually something that happens with small Brussels sprouts.
Maple Balsamic Glaze
This maple balsamic glaze is packed full with flavour but also one of the easiest things you’ll ever make. In a small bowl, mix 2 tablespoons of balsamic vinegar, 2 tablespoons of maple syrup, and 1 teaspoon of dijon mustard. Toss with the perfect roasted vegetables while still hot and serve! This glaze is tangy and sweet and offers a big punch with the dijon mustard.
Quick Tip: If you prefer your glaze to be a little sweeter, reduce your balsamic vinegar to 1 tablespoon, and up the maple syrup to 3 tablespoon for extra maple flavour!
How to Store and Re-Heat Your Perfect Roasted Vegetables
Your perfect roasted vegetables leftovers can be stored in the fridge in a Tupperware or airtight container for 3-4 days. You can add the vegetables to salads, curries, or even stir fries. You can also heat them up for a few minutes in the microwave, but they will soften a little more.
Perfect Roasted Vegetables with Simple Maple Glaze
Course: DinnerCuisine: AmericanDifficulty: Easy4-6
servings30
minutes40
minutes150
kcal1
hour10
minutesPerfect roasted vegetables with an easy, customizable recipe. A mix of colourful veggies tossed in olive oil, herbs, and a maple-balsamic glaze for the ultimate sweet-savoury side dish.
Ingredients
1 Small Butternut Squash
1 Large Sweet Potato
1 Parsnip
10 Brussels Sprouts
3 Medium Beets
1 Medium Zucchini
3 Tablespoons Extra Virgin Olive Oil
2 teaspoons Salt
2 teaspoons Pepper
2 teaspoons fresh Rosemary
2 teaspoons fresh Sage (or 4 large leafs)
- Maple Glaze
2 Tablespoons Balsamic Vinegar
2 Tablespoons Maple Syrup
1 teaspoon Dijon Mustard
Directions
- Wash, peel, and cut your vegetables into even sized portions and spread evenly over parchment lined baking sheet.
- Preheat your oven to 425℉ and adjust the oven rack to the middle section.
- Drizzle the olive oil over the vegetables and toss until evenly coated.
- Season the vegetables with sale, pepper, fresh rosemary, and sage, and toss again if needed.
- Roast your vegetables for 35-40 minutes or until they are cooked through and crispy. Check on your vegetables at the halfway point and flip if needed. Some smaller vegetables like Brussels Sprouts tend to crisp faster than a sweet potato.
- Close to the end of roasting time, get your Maple Balsamic Glaze ready. In a small bowl, combine balsamic vinegar, maple syrup, and dijon mustard.
- Transfer the vegetables to a serving dish and toss the perfectly roasted vegetables with the maple balsamic glaze while still hot and serve!
Notes
- You can substitute different vegetables in this recipe. I try to use what I already have at home with a combination of seasonally available produce.
- Pay attention to the smoke point if using a different type of oil. You’ll want to stick to oils with a medium-high smoke point like olive oil, avocado oil, and vegetable oil. Some coconut oils may work here as well, but I would stick to oils you are familiar with.
- Try cutting your vegetables in different shapes to add visual variety and appeal, while maintaining an overall even size.
- Usually best eaten the day of, however they do store for up to 4 days in an airtight container in the fridge.
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Butternut Squash Soup With Bacon
