Finding the best way how to roast vegetables in the oven doesn’t have to be complicated. This easy roasted vegetables recipe features a simple balsamic maple glaze that compliments the natural flavours of the veggies without over powering them. From crispy Brussels sprouts to tender root veggies, here is everything you need to know about making amazing roasted vegetables in the oven every single time.
My Favourite Vegetables for Roasting
When I make roasted vegetables in the oven, these the ones I tend to reach for first. I love this specific combination because of the flavours, textures, and colours that work so well together, especially once they’re toss in the balsamic maple glaze.
The Veggies:
- Butternut Squash: 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. If you have any extra squash that won’t fit on the pan, why not save it and make Butternut Squash Soup with Bacon.
- Beets: I wasn’t exposed to beets until I was in my 20s (shocking, I know), 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 and texture especially if cut with a crinkle cutter.
- Parsnip: 1 Large Parsnip adds more contrasting colour and variation of flavour. They taste a little more earthy than a carrot with some subtle notes of pepper – yum!
- Brussel Sprouts: Roasting Brussel sprouts can sometimes be tricky as they cook faster than the other root veggies. To keep things simple, I flip the Brussel Sprouts halfway through to keep them from burning. I used about 10 halved in this recipe.
- Zucchini: Super low in calories but high in fibre, one medium zucchini adds another layer of colour and taste to the plate.
My Secret Tool for Extra Texture:
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!
Pantry Staples & Seasonings:
- 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. If substituting this oil for another, just make sure the smoke point isn’t too low.
- 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.
Balsamic Maple Glaze:
- Balsamic Vinegar: This recipe calls for 2 tablespoons, however, if you like your glaze a little sweeter you can always reduce this to 1 tablespoon and up the maple syrup by 1 tablespoon.
- Maple Syrup: 2 tablespoons of maple syrup adds nice sweetness and flavour to the glaze. Substitute sugar free maple syrup to cut down on sugar if desired.
- Dijon Mustard: 1 teaspoon of dijon mustard to add a nice punch!
How to Make the Balsamic Maple 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 roasted vegetables while they’re still hot then serve!
How to Roast Vegetables In the Oven
- 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.
- 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. Note: Parchment paper optional, however I’ve noticed that when the veggies have direct contact with a metal baking sheet they cook too fast and can burn, so if parchment paper is not being used, I’d recommend flipping everything halfway through to prevent burning.
- Season the Vegetables: Season your veggies with salt and pepper evenly and add the 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 personally only flip the roasting Brussel Sprouts as they’ll cook much faster than the rest of the root veggies.
- Glaze & Serve: Drizzle the prepared balsamic maple glaze over the hot veggies and toss to coat every piece. Serve immediately while they’re still crispy & hot!
How to Store and Re-Heat Oven Roasted Vegetables
Your oven roasted vegetable 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 reheat the roasted veggies in the microwave for a few minutes however they will soften a little more. To keep them as crispy as possible, I would recommend popping them back into the oven at 350℉ or into an air fryer for a few minutes.
Looking for the perfect pairing? These roasted veggies are incredible served alongside a warm bowl of Butternut Squash Soup With Bacon for a cozy, healthy meal.
If you tried these Balsamic Maple Roasted Vegetables, I’d love to hear how they turned out! Leave a comment and a star rating below—it helps me so much ❤️
How to Roast Vegetables in the Oven (with Balsamic Maple Glaze)
Ingredients
Equipment
Method
- 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 salt, pepper, fresh rosemary & 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 the parsnips.
- Near the end of the roasting time, get your balsamic maple glaze ready. In a small bowl, combine balsamic vinegar, maple syrup, and dijon mustard.
- Transfer the vegetables to a serving dish and toss the roasted vegetables with the balsamic maple glaze while still hot and serve!
Video
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 day of, however they do store for up to 4 days in an airtight container in the fridge. Reheat in the microwave, but for the best & crispiest result, reheat in the oven at 350, or a few minutes in an air-fryer.
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