These oven roasted veggies are roasted in a sweet and savory seasoning until tender and caramelized!
A colorful selection of Brussels sprouts, butternut squash, parsnips, and red onions are tossed in maple syrup, seasonings, and then slow-baked until golden. Tangy cranberries and crunchy pecans are added at the end for an unforgettable side dish!
Why You’ll Love These Roasted Veggies
This is a wintery twist on our usual oven roasted vegetable recipe.
- Root vegetables are the perfect inexpensive complement to any main dish.
- Mix and match the vegetables you have on hand for a new dish every time.
- Oven-roasted vegetables are a healthy addition to the table and are available year-round.
- This recipe for roasted veggies is easy enough for every day, but elegant enough for a celebration.
Ingredients and Variations
VEGGIES include a mixture of brussel sprouts, butternut squash, parsnips (or carrots), and red onions. If extra potatoes or sweet potatoes or cauliflower are available, toss them in! Other additions include asparagus, mushrooms, green bans, acorns squash.
Frozen veggies can be used, too. Simply add on a few extra minutes.
Harder vegetables and root vegetables will need about 40 minutes while softer vegetables will need about 20 minutes and can be added to the pan later in cooking.
SEASONINGS What makes this dish so special is the sweet glaze of maple or honey, and assorted savory herbs. Fresh sliced garlic (or garlic powder), sprigs of rosemary, thyme, or orange zest can be added to the seasoning mixture.
EXTRAS Cranberries and pecans add an extra festive touch to oven-roasted vegetables. Feel free to sub other favorite nuts, seeds, or dries fruits, if desired.
Try pepitas and cranberries for a red and green Christmas theme, or go for hazelnuts and chopped dried apricots for something different. Have fun getting creative in the kitchen!
How to Roast Veggies
Roasted veggies are so simple. It’s a 1, 2—and done recipe.
- Toss the veggies in the seasonings (per recipe below).
- Spread in a single layer on a large baking sheet and roast until veggies are tender.
PRO TIP: For more color, finish these roasted veggies under the broiler for 2 minutes before serving. Add a drizzle of maple syrup before broiling if you’d like!
What to Serve with Roasted Veggies
Leftover Roasted Vegetables
Extra maple roasted vegetables can be kept in an airtight container in the refrigerator for up to 4 days. Reheat them under the broiler and serve them or add them to a Chicken Vegetable Soup, Beef Stew, or dice them up for a filling breakfast casserole like this Denver Egg Casserole.
Freeze leftover roasted veggies in a zippered bag with the date labeled on the outside for up to 3 months.
Favorite Roasted Vegetables
Did you enjoy these Maple Roasted Vegetables? Be sure to leave a rating and a comment below!
Oven Roasted Veggies
This festive recipe for Roasted Vegetables lends a festive touch to the holiday table, with its maple glaze and mix of cranberry and pecans.
Preheat the oven to 425°F. Line a baking pan with parchment paper.
Combine the seasoning mix ingredients in a large bowl.
Add the brussels, butternut squash, parsnips, and red onion to the bowl and toss well to coat.
Spread onto a large rimmed baking pan. Roast 30 minutes, stirring after 15 minutes.
Add the cranberries and pecans to the pan and roast an additional 8-10 minutes or until vegetables are tender. (Total roasting time for the veggies is about 40 minutes).
To make it easier to cut, poke the squash with a fork all over and microwave 4 minutes. Allow to cool to the touch and then cut in half lengthwise. Scoop out the seeds and cut into 1″ slices. Cut the skin of each slice.
Veggies can be changed for what you have on hand. Softer veggies (like zucchini and bell peppers) don’t need as long and should be added during the last 10-15 minutes of cooking.
Use a large pan so there is extra space between the veggies to allow them to caramelize.
Calories: 299, Carbohydrates: 52g, Protein: 7g, Fat: 10g, Saturated Fat: 1g, Polyunsaturated Fat: 2g, Monounsaturated Fat: 6g, Sodium: 334mg, Potassium: 1235mg, Fiber: 12g, Sugar: 19g, Vitamin A: 12933IU, Vitamin C: 136mg, Calcium: 162mg, Iron: 3mg
(Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.)
Course Side Dish