Maple Glazed Roasted Vegetables are the perfect balance of savory and sweet, making them a standout side dish for any meal. The caramelization from the maple syrup brings out the natural sweetness of the veggies, while a hint of balsamic vinegar adds a subtle tang.
Roasting brings out deep, earthy flavors that pair beautifully with almost any main course. Whether it’s carrots, Brussels sprouts, or sweet potatoes, this dish is as visually stunning as it is delicious, with a golden glaze that shines on your plate.
I love serving these roasted vegetables alongside a protein-rich dish like Grilled Chicken Thighs. The maple glaze complements the smoky, grilled flavor perfectly, making it an ideal match. The vegetables are so versatile; they’re just as perfect for a casual weeknight dinner as they are for a holiday spread. Plus, it’s a great way to get everyone excited about eating their veggies!
Roasted vegetables have been trending lately because of their simplicity and health benefits. The high-heat cooking method intensifies the flavors while keeping the nutritional value intact. It’s a win-win!
Maple Glazed Roasted Vegetables
Equipment
- Large bowl
- Large-rimmed baking sheet
- Oven
Ingredients
- 2 tablespoons olive oil
- 1 tablespoon pure maple syrup
- ½ teaspoon kosher salt
- ½ teaspoon black pepper
- 12 ounces Brussels sprouts halved
- 8 ounces small carrots with tops trimmed
Instructions
Preheat Oven:
- Preheat your oven to 475°F (245°C).
Prepare the Dressing:
- In a large bowl, stir together olive oil, pure maple syrup, kosher salt, and black pepper until well combined.
Toss Vegetables:
- Add the halved Brussels sprouts and trimmed carrots to the bowl, and toss them until evenly coated with the oil and maple syrup mixture.
Arrange on Baking Sheet:
- Spread the Brussels sprouts and carrots in an even layer on a large rimmed baking sheet, making sure the vegetables are not overcrowded to allow for even roasting.
Roast Vegetables:
- Bake in the preheated oven for 15 to 20 minutes, or until the vegetables are caramelized and tender. Be sure to check halfway through and stir for even browning.
Serve:
- Remove from the oven and serve warm alongside your main dish.
Notes
- For extra crispiness, you can broil the vegetables for the last 2 minutes of roasting.
- If you prefer more sweetness, drizzle an additional teaspoon of maple syrup before serving.
Nutrition Value:
| Nutrition | Value |
|---|---|
| Calories | 131 kcal |
| Carbohydrates | 16 g |
| Protein | 3 g |
| Sodium | 297mg |
| Saturated Fat | 1g |
| Iron | 1 mg |
| Sugar | 7 g |
| Calcium | 59 mg |
Tips for The Perfect Maple Glazed Roasted Vegetables!
- Chop the vegetables into even pieces, about 1-inch cubes.
- Choose which vegetables to peel. I recommend peeling carrots and parsnips since their skins are tougher, but you can leave the skin on potatoes.
- Give the vegetables space on the baking sheet. If they’re too close together, they’ll steam instead of roast.
- Stir them halfway through cooking to make sure they roast evenly and get golden on all sides.
- Line the baking sheet with parchment paper to make clean-up easier.
- You can chop and season the vegetables in the morning, then store them in the fridge. When the turkey is out of the oven, put the veggies in to roast while the turkey rests. This way, they absorb more flavor and save you time later!
