How to Roast Vegetables in the Oven (with Balsamic Maple Glaze)
These oven-roasted veggies are the perfect balance of savoury and sweet. Tossed in a simple three-ingredient balsamic maple glaze, the Brussels sprouts and beets get perfectly caramelized and crispy. It's an easy, healthy side dish that brings incredible flavour to any dinner table.
Equipment
- 1 Large Baking Sheet
- 1 Crinkle Cutter
- Mixing Bowl
- 1 Spatula
- 1 Chefs Knife
Ingredients
Vegetables
- 1 Butternut Squash small
- 1 Parsnip
- 10 Brussels Sprouts
- 3 Beets medium
- 1 Zucchini medium
Pantry Essentials & Seasonings
- 3 Tbsp Olive Oil Extra Virgin
- 2 tsp Salt
- 2 tsp Black Pepper
- 2 tsp Rosemary Fresh
- 2 tsp Sage Fresh (or 4 leafs)
Balsamic Maple Glaze
- 2 tbsp Balsamic Vinegar
- 2 tbsp Maple Syrup
- 1 tsp Dijon Mustard
Instructions
The Vegetables
- 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.