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Sheetpan Maple Balsamic Roasted Vegetables (Vegan)

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. 

Close up of Sheetpan Maple Balsamic Roasted Veggies on silver sheetpan | Bucket List Tummy

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! 


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. 

Diced brussel sprouts, carrots and cranberries to roast

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
  • rosemary

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). 

Balsamic Roasted Carrots, Brussel Sprouts and Cranberries in White Baking Dish | Bucket List Tummy

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.

Diced brussel sprouts, carrots and cranberries after roasting on baking dish | Bucket List Tummy

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.

Balsamic Roasted Brussel Sprouts, Carrots and Cranberries in White Baking Dish | Bucket List Tummy

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

More Healthy Sheet Pan Recipes


Maple Balsamic Roasted Vegetables

Maple Balsamic Roasted Vegetables

Yield: 4 servings
Prep Time: 10 minutes
Cook Time: 25 minutes
Total Time: 35 minutes

These 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!


  • 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)


  1. Preheat oven to 425 degrees.
  2. Slice carrots and brussel sprouts and put aside. To a large bowl, add carrots, brussel sprouts and cranberries.
  3. In small bowl, combine oil, maple syrup, balsamic vinegar, salt, pepper, and rosemary.
  4. Place vegetables on large baking sheet and pour mixture over them.
  5. Roast for 25-30 minutes, or until vegetables turn brown and tender
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


Pin it for later!

These Balsamic Maple Rosemary Roasted Veggies are full of flavor and come together quickly. Perfect for a weeknight meal addition, or to impress your holiday guests.

Balsamic Roasted Carrots, Brussel Sprouts and Cranberries in roasting pan with text overlay | Bucket List Tummy

Do you have any Thanksgiving traditions?

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  1. Hi Sarah,
    Wondering if this dish would travel to a dinner party, but I don’t like to arrive and not have my contribution ready. Maybe I can bake for 15 min at home, cover tightly and ask the hostess if I may finish it off in the oven?
    Any other fall veggie side dish suggestions to go with a pasta dish and a green salad?

  2. These look and sound fantastic. I adore a range of roasted veg, and generally just do them roasted with EVOO salt and pepper! This simple balsamic,maple and rosemary must be heaven with the veggies. Looking forward to trying this. 🙂

  3. Oooo the sweetened up veggies were always my favorite part of holiday pot lucks (my mom never seemed to make them this way, so I dug in deep when company would bring them over). I love the addition of cranberries! I would never have thought of roasting them!

  4. Looks delicious! I thought i didnt really like brussels sprouts but I had them at a restaurant recently and they were really good! I bet i would love them roasted because all veggies are better when they are roasted:)

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