Sheetpan Maple Balsamic Roasted Vegetables are full of flavor and come together quickly. Perfect for a weeknight meal addition, or to impress your holiday guests, these are the best roasted vegetables ever!
Today, I’m sharing another fun recipe that will be perfect for your holiday get togethers. Like my honey roast parsnips recipe, this is is great for both Thanksgiving and Christmas.
Balsamic roasted vegetables are always a game changer.
At least in our house, they are! And I think you’ll soon agree that these holiday roasted vegetables need to be on your table.
I’m kind of having a Thanksgiving identity crisis because we’ll be in South Africa (update: you can read South Africa recap part 1 and part 2 here), and I’m assuming it will be a little non-traditional. Sidenote: who knew planning for a safari would be so challenging?
I’m excited to try some new choices, but I do love the traditional Thanksgiving selection. And I’ll be missing these Thanksgiving roasted vegetables.
Last year, my crispy roast parsnips made an appearance at the table (before I shared them on the blog) so I wanted to create another fun veggie side dish for the occasion. I’m also dying to share this winter roasted vegetable bowl with everyone!
HOW TO ROAST VEGETABLES IN THE OVEN
This may seem obvious, because don’t we all know how to make roasted vegetables? But, sometimes there can be confusion when it comes to different vegetable roasting times.
Since these are the best roasted vegetables ever, I had to make them easy. You’re just going to combine everything in a bowl, add the sauce, mix and pour them on your sheetpan!
I do like using these individual parchment papers to make cleanup easier.
I know what you’re going to ask next: How long to roast vegetables. Right? You’ll just roast them for 25-30 minutes.
Can You Roast Frozen Vegetables?
Absolutely – I do it all the time. If you’re wondering how to roast frozen vegetables, you’ll just want to add more time and/or heat. Personally, I don’t really change much, except perhaps add some more time.
But, this tip about roasting frozen vegetables from The Kitchn does recommend turning the heat up more and even warming the baking sheet beforehand.
It is recommended to use a high heat cooking oil (like avocado oil) to prevent oxidation. Essentially, using a cooking oil above it’s smoke point means it can break down nutrients and create free radicals, which is no bueno in your food!
We’re here to make your life easier with sheet pan roasted vegetables!
What Do You Need For This Roasted Vegetable Medley?
I like to change it up based on the season, but I always make this delicious maple balsamic sauce to go with them. I tend to love maple glazes, like in these maple glazed pork chops and sweet potatoes.
This sauce is the perfect balance of sweet and tangy, balanced nicely by salt, pepper and rosemary.
For the maple roasted vegetables sauce, you’ll need:
- olive oil (or avocado oil if you’re turning up the heat in your oven)
- maple syrup
- balsamic vinegar
- sea salt and black pepper
Why I Love Oven Roasted Root Vegetables
If you love roasted brussel sprouts with balsamic vinegar, you’re going to love these roasted fall vegetables. And if you don’t like roasted vegetables with balsamic vinegar, who are you anyway?
Balsamic roasted carrots aren’t bad either.
There’s something cozy about roasted root vegetables balsamic style. I’m now thinking my next endeavor will be balsamic roasted beets. The starchier the better in my opinion.
In the warmer months, or if you want something lighter, to make these roasted summer vegetables, switch in zucchini, summer squash and tomatoes. It’s always a winner.
I’m fairly certain that this dish will turn brussel sprout haters into lovers. Usually, I’m all for roasting frozen vegetables because they are super convenient and we ALWAYS have them in the house (frozen pantry staple).
But, I recommend buying FRESH brussel sprouts for this recipe. They crisp up better and there’s something to be said about crisp, flavorful brussel sprouts.
And a dish that can be made on one pan is a huge winner in our house. Sheet pan dinners for the win – this is just as popular as my honey ginger shrimp sheet pan meal!
Roasted Vegetables Thanksgiving Day
These sheet pan roasted vegetables are ideal for Thanksgiving.
There’s a perfect sweet-savory glaze with the maple roasted veggies that make it the perfect roasted fall vegetables dish.
Plus, a little tartness from the cranberries. So many flavors but so much goodness.
While I love all of the traditional Thanksgiving foods (homemade mashed potatoes, fried turkey (have you ever deep fried it? SO GOOD), sweet potato and green bean casserole, cranberry sauce, I often like to add a new twist each year.
I love the color and flavors that veggies can bring to side dishes (like cheesy smashed sweet potatoes) so I usually find a way to include them, like in these roasted winter vegetables.
And if you like to include some new veggies too, I hope you’ll give this easy roasted vegetables a shot!
Don’t just limit this to Thanksgiving, though. Actually, with the festive brussel sprouts and red cranberries, this is perfect for the Christmas holiday season, too!
Some Other Thanksgiving Recipe Favorites
- Butternut Squash, Beet and Barley Salad with Apple Maple Vinaigrette makes for a great appetizer or salad option.
- We also love utilizing squash on our table, too, with Vegetarian Spaghetti Stuffed Squash Boats.
- This strawberry cranberry chia sauce is so easy to make at home!
- Or, for more roasted winter vegetables, try these Roasted Garlic Turmeric Parsnip Fries.
- For dessert, save room for this gluten free Quinoa Chocolate Chip Apple Crumble!
More Healthy Sheet Pan Recipes
- Sheet pan sweet potato nachos
- Honey mustard salmon sheet pan
- Sheet pan honey garlic shrimp and veggies
- Alaska Halibut with Avocado Tomato Salsa
- Sheet pan chicken sausage and veggies
- 5-6 large carrots, cut in 1 ½ inch thick slices
- 1 pound brussel sprouts, halved
- 1 cup cranberries
- 3 tbsp olive or avocado oil
- 1/4 cup maple syrup
- 2 tbsp balsamic vinegar
- 1 tsp sea salt
- 1 tsp black pepper
- 11/2 tsp rosemary, diced (about 1 sprig)
- Preheat oven to 425 degrees.
- Slice carrots and brussel sprouts and put aside. To a large bowl, add carrots, brussel sprouts and cranberries.
- In small bowl, combine oil, maple syrup, balsamic vinegar, salt, pepper, and rosemary.
- Place vegetables on large baking sheet and pour mixture over them.
- Roast for 25-30 minutes, or until vegetables turn brown and tender
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Nutrition Information:Yield: 4 Serving Size: 1
Amount Per Serving: Calories: 182Total Fat: 5gSaturated Fat: 1gTrans Fat: 0gUnsaturated Fat: 4gCholesterol: 0mgSodium: 697mgCarbohydrates: 34gFiber: 7gSugar: 19gProtein: 4g
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Do you have any Thanksgiving traditions?