Maple Balsamic Roasted Vegetables

Maple Balsamic Roasted Vegetables are a delicious and nutritious twist on classic roasted vegetables with an extra hint of sweetness from the maple syrup and balsamic glaze, plus the addition of apples. Serve for a holiday gathering or on a Tuesday night!

Nut Free, Dairy Free, Soy Free, Egg Free

Since having kids, I started making roasted vegetables year-round. That means that even when it’s 90 degrees outside, I have my oven on, roasted veggies! As much as this started to feed my kids, I love having cooked veggies on hand to throw into salads, scrambled eggs, grain salads, or on the side of any lunch or dinner.

I usually just roast veggies at 375-400F with olive oil, salt and pepper. 

But for the holidays, I like to elevate your classic roasted veggies some way. This being the first year I’m hosting Thanksgiving, I wanted to create a classic Chelsey dish that focuses on seasonal produce. 

These Maple Balsamic Roasted Vegetables elevate your basic roasted veggie with an extra hint of sweetness and a pop of surprise with the apples mixed in.

While most of the work is in the chopping, you can save time by buying pre-chopped veggies at the supermarket. Even such, you really only have 20 minutes of hands-on prep time for this entire recipe, and you’re making over 10 cups of roasted veggies that are super flavorful, tender, and delicious!

Maple Balsamic Roasted Vegetables are…

• Delicious
• Easy to make
• A step above your basic roasted veggie
• Allergy-free
• Kid-friendly
• Your new favorite way to make vegetables!

Sometimes the simplest dishes can make your meal THAT much more enjoyable, so I hope you add this one to your holiday meals!

Ingredients to Make Maple Balsamic Roasted Vegetables

You need just four ingredients in addition to the veggies you’ll roast (+ oil, salt and pepper) to make this recipe. AKA it’s super simple, but the combination of flavors explodes in your mouth!

Those four ingredients are:

1. Maple syrup
2. Balsamic glaze (I use the one from Trader Joe’s, but you can find one in any grocery store – see notes below)
3. Thyme
4. Apple

What is balsamic glaze?

No, it’s not balsamic vinegar! Balsamic glaze is essentially reduced (or THICKENED) balsamic vinegar. It’s sweeter and has a stronger flavor. I find that when I use balsamic vinegar to roast veggies I don’t love the flavor. Using balsamic glaze adds a delish flavor!

In addition to those four ingredients you’ll also need whatever veggies you want to roast. As pictured, this recipe includes:

• Butternut squash
• Carrots
• Brussels sprouts

You could also use…

• Beets – but they cook slowly, so cut them smaller!
• Potatoes or sweet potatoes
• Honeynut squash or any other winter squash
• Parsnips
• Cauliflower, etc.

Kitchen Tools You’ll Need to Prepare Maple Balsamic Roasted Vegetables

You don’t need any special equipment for this recipe. You need:

• Small bowl
• Baking sheet
• Parchment paper or silpat
• Good knife for chopping

You can find these in my Amazon list HERE!

How to Make Maple Balsamic Roasted Vegetables

This recipe is pretty straightforward, once you get through all the chopping!

First, combine the marinade. Mix together the olive oil, maple syrup, balsamic glaze, and black pepper until combined, then set aside.

Next, add the vegetables to the prepared baking sheet. Drizzle with the marinade you made. Toss right on the baking sheet (saves dishes!) so all of the vegetables are evenly coated.

Add the apples, then sprinkle with salt and thyme on top. Be sure not to overcrowd the baking sheet because…

The Secret to Perfectly Roasted Vegetables

The secret to the perfectly roasted vegetables is in the science…

Back in grad school I learned about “wet” versus “dry” cooking methods. Wet cooking methods involve water, like boiling or steaming. Dry cooking methods can use liquid, but they are not “wet,” like roasting. 

Yes, you coat your veggies in oil, but there should be no creation of liquid (or steam) in the cooking process. 

In order to get the vegetables to truly caramelize, it’s essential to leave enough room on the baking sheet to avoid creating steam. Once you induce steam, you’ve created a wet cooking method, which means your vegetables won’t brown or caramelize because the sugars in the veggies cannot react with the fats to caramelize.

Now that you’ve had a very mini lesson in food science, just don’t overcrowd your pan! You’re better off using two baking sheets. 

How to Serve Maple Balsamic Roasted Vegetables

While this is a great side dish, you can quickly elevate this to a main vegetarian or vegan dish. Here are some ideas of how to serve these Maple Balsamic Roasted Vegetables…

• Over lentils – My dad is a vegan, so I will be using the store-bought steamed lentils as a base for this dish on Thanksgiving. Even better, lentils add more fiber and plant-based protein, plus iron to stay full.
• Make it a grain salad – Use a base of Israeli cous cous, farro, quinoa, or any grain you’d like to turn these Maple Balsamic Roasted Vegetables into a grain salad.
• Add them to a gigantic green salad – Change the texture of your everyday lunch salad by adding roasted veggies. It’s a simple addition, but can make your salad so much more satisfying, by varying the textures.

Other Fall Veggie Recipes to Try:

• Fall Farro Salad
• Savory Pear Salad
• Roasted Veggie and Quinoa
• Dill Roasted Carrots
• Sheet Pan Roasted Cauliflower and Beans

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