Maple Balsamic Roasted Vegetables

roasted veggies 056

Sometimes you just have to elevate certain foods, give it a little pizzazz and make it sexy. let’s face it, vegetables are not exactly deal sealers especially with kids, so a little extra thought sometimes helps. Take tonight’s dinner scene for example.

Roasted root vegetables with balsamic

Me: “Would anyone like some veggies?”

Miranda: “Huh”

Quinn: Blank stare. Picks nose.

Me: “They’re roasted”

Miranda: Looks at me with a raised eyebrow, “Roasted?” Like I had invented some new word.

Quinn: Looks at his sister for some advice.

Me: “They’re roasted vegetables with maple syrup drizzled all over them”

Miranda: “Maple syrup! Give me some!”

Quinn: “Yayyyy, I want some veggies”

Root vegetables roasted in the oven

This unscheduled food experiment was a success and they loved them. To be fair, it’s not just some glorious root vegetables dowsed in sweet maple syrup. In fact they don’t taste much like syrup at all, the sweetness comes mainly from the roasting and all of those crunchy charred bites. The maple syrup is mixed with balsamic vinegar and reduced to a mild sweet and savory sauce. The fact that the veggies are roasted also makes it a huge flavor bonus. I have a friend who recently commented that her daughter had asked for leftover roasted cauliflower in her school lunch box…score!

Another surprising thing was that I almost didn’t have any carrots left for this recipe. The kids found them in the refrigerator yesterday and thought it was hilarious to walk around eating them Peter Rabbit style, because they still had their green tops on them! One more kid friendly veggie tip, I’ve noticed if I let them prepare and cut the vegetables then it becomes more interesting for them to eat. Sometimes it doesn’t even make it to the plate!

Sweet and savory roasted vegetables



Maple Balsamic Roasted Vegetables

Prep Time: 20 minutes

Cook Time: 50 minutes



  • 1 1/2 pounds thin carrots kept whole
  • 1 1/2 pounds sweet potatoes, chopped into 1 inch squares
  • 2 red onions, sliced thickly
  • 1/2 pound rutabaga's, chopped into 1 inch squares
  • 1 1/2 pounds parsnips, sliced thinly and diagonally
  • 1/3 cup olive oil/canola oil blend
  • 2 tsp fine sea salt
  • 2 tsp ground black grind pepper
  • 1 tsp fresh chopped rosemary
  • 1 1/2 Tbsp dry Herb De Provence
  • 1 cup pure maple syrup
  • 1/4 cup balsamic vinegar


  1. Preheat the oven to 350 degrees F.
  2. In a large bowl combine all of the vegetables. Add the oil, salt, pepper, herbs and rosemary and toss to coat well.
  3. Place the vegetables on a large roasting pan or two baking sheets, making sure they are all level and not on top of one another.
  4. Place in the oven and cook for about 45 minutes, checking that the point of a sharp knife spears the vegetables easily.
  5. When the vegetables are cooking in the oven, place the maple syrup and balsamic vinegar in a pan and bring to a boil.
  6. Reduce the heat and simmer slowly until it has reduced by about half and is nice and thick.
  7. Once the vegetables are ready, lightly drizzle some of the syrup over them and return to the oven for 5 more minutes.
  8. Serve warm or store in the refrigerator until ready to use.


Only add as much syrup as you desire, keeping any leftovers in the fridge. If the syrup gets hard like a caramel and is too stiff to pour, gently warm it in the microwave or stove top for about one minute. It's a good idea to gently move the vegetables around on the pan about half way through cooking to ensure even cooking. This recipe makes a lot and can easily be halved, keeping the syrup reduction for a later use.

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  • Beautiful. I’m such a fan of roasted vegetables. They’re like candy and so nice with the added maple syrup. *Pinned!

    September 27, 2013
  • I love roasted veggies, I could easily inhale the entire pan!

    September 27, 2013
  • I don’t usually add sweetness to vegetables, but this recipe looks fabulous!

    September 27, 2013
  • I adore roasted veggies, Gerry…roasting makes them taste so much better!

    September 27, 2013
  • Love your selection of veggies and the addition of the balsamic and maple syrup! Gorgeous!

    September 27, 2013
  • Haha…I love your kids’ reaction to these veggies….too cute! I’ve never made roasted veggies with maple syrup but cannot wait to give it a try!

    September 27, 2013
  • This is 100% the kind of food I love to eat. I could devour this whole pan. My kids would love it too.

    September 28, 2013
  • Love roasted veggies! Can’t wait to try this maple/balsamic combo! :)

    September 28, 2013
  • I love how rustic these look! The perfect fall veggie side dish!

    September 28, 2013
  • These look INCREDIBLE! I have no doubt I could eat my bodyweight in roasted vegetables … especially if there’s maple syrup AND balsamic vinegar involved. YUM!

    September 30, 2013
    • foodnessgracious

      These will definitely be around at Thanksgiving Kelly!

      September 30, 2013
  • Pinned these gorgeous roots right away. This with a smoked turkey breast….gonna happen.

    September 30, 2013
  • I love the maple syrup aspect to the root vegetables. I can just taste them from here! Btw, I love your stories, they crack me up!! I’m sitting here snickering!

    October 01, 2013
    • foodnessgracious

      Thanks Julie, It’s easy when I have two natural monkeys :)

      October 02, 2013
  • i can’t believe that maple syrup + vegetables has never occured to me before?! i’m DEFINITELY going to give these a go this week, thank you!

    October 02, 2013
    • foodnessgracious

      Thanks Holly!!v :)

      October 02, 2013
  • Teri

    Made it tonight for thanksgiving, turned out delish. Thanks for sharing!

    October 13, 2013
  • heather

    I made these for Thanksgiving dinner- they were a HUGE hit! Thanks for the awesome recipe.

    October 20, 2013
    • foodnessgracious

      Awesome Heather, I’ll be making them for our Thanksgiving for sure!

      October 20, 2013
  • Olivia

    I made this tonight for guests and it was a big hit! Now on to conquer the caramel pumpkin bark.

    October 26, 2013
  • [...] you just can’t decide on one kind of veggie, you could try this Maple Roasted recipe I made recently. As if the mixture of roasted veggies didn’t taste good enough, the [...]

    November 02, 2013
  • [...] (which were store bought and reheated in the oven), and maple roasted vegetables (recipe from here – though i used zuchini and asparagus instead of sweet potato and parsnip).  i also made my first [...]

    November 28, 2013
  • Rose Loth

    We made this for a Christmas dinner side today. It was easily the most delicious food on the table! Thank you!

    December 25, 2013
    • foodnessgracious

      Awesome Rose, I love those veggies!

      December 28, 2013
  • [...] recipe here [...]

    December 31, 2013

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