Maple Balsamic Roasted Vegetables

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
Cook time
Total time
Serves: 6
  • 1½ pounds thin carrots kept whole
  • 1½ pounds sweet potatoes, chopped into 1 inch squares
  • 2 red onions, sliced thickly
  • ½ pound rutabaga's, chopped into 1 inch squares
  • 1½ pounds parsnips, sliced thinly and diagonally
  • ⅓ cup olive oil/canola oil blend
  • 2 tsp fine sea salt
  • 2 tsp ground black grind pepper
  • 1 tsp fresh chopped rosemary
  • 1½ Tbsp dry Herb De Provence
  • 1 cup pure maple syrup
  • ¼ 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.



  1. jen. says

    Thank you! This was an amazing recipe and is a great use for all of the maple syrup we’ve amassed living in New England.

  2. says

    WOW. I was SUPER excited to make this recipe for Thanksgiving as my 17 month old is CRAZY for root veggies, and with me on my second pregnancy now I suddenly like beets too (which I realize weren’t in your recipe but we subbed them out for the rutabaga.) My husband was NOT excited at all as he doesn’t like any of the veggies except for carrots and onion. For he, my mother (a carnivore, and we are vegans) myself and my 17 month old THIS dish won the favorite of the Thanksgiving feast…beyond biscuits, potatoes, stuffing and a fabulous lentil walnut loaf! My husband said he LOVED the veggies and even loved the parsnips (which he claims to otherwise hate.) I did mess up and add the balsamic vinegar and maple syrup to the veggies BEFORE putting them in the oven, but the flavor was still excellent. Next time I won’t skip a step, but follow the directions completely. EXCELLENT recipe, we’ll definitely be doing this for Christmas now too!!! I’ll post a review soon on my website and thank you for sharing this!

  3. Lisa says

    This we delish! I altered the veggies to what I could find or had on hand and halved the maple syrup/balsamic glaze which I thought was sufficient. A crowd pleaser for those who love veggies!


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