Balsamic Roasted Vegetables with rosemary and olive oil, then finished with a drizzle of maple balsamic reduction. These vegetables are a must for your Thanksgiving table or next dinner party.
Rosemary maple balsamic roasted vegetables are baked to tender, caramelized perfection and finished with a drizzle of maple balsamic reduction. An easy-to-make side dish that pairs well with poultry, beef or pork. These vegetables are a must for your Thanksgiving table or next dinner party.
This sheetpan side dish is loaded with vibrant autumn vegetables and seasoned with fresh rosemary and herbs de Provence. Roasting brings out the natural sweetness of the veggies, but it gets even better with a drizzle of sweet, tart maple balsamic reduction. This makes an epic side dish for the holidays or with any weeknight dinner. The best part is that this recipe doesn’t take much effort to get a ton of delicious roasted vegetables.
INGREDIENTS FOR MAPLE BALSAMIC ROASTED VEGETABLES
The great thing about this recipe is that you can use whatever veggies you have on hand. You can also switch out the seasonings if you prefer.
Vegetables: This recipe calls for rainbow carrots, sweet potatoes, red onion, rutabaga and parsnips. You can leave any veggie out or swap in beets or red potatoes for any of the veggies listed. If you can’t find rainbow carrots, use regular orange ones.
Olive oil: Use a high quality olive oil for this recipe for best results.
Maple syrup: Use real maple syrup only in this recipe. Steer clear of imitation maple syrup.
Balsamic vinegar: Your favorite balsamic vinegar from the pantry works here.
Spices: Fresh rosemary, dried herbs de Provence, sea salt and pepper.
WHAT VEGETABLES CAN BE ROASTED TOGETHER?
You can mix and match firm vegetables with softer vegetables, just note that roasting times may vary. Start roasting the root vegetables earlier and add in the soft veggies a little later, since they take less time to cook. Below are some of my favorites.
Beets, Carrots, Parsnips, Potatoes, Rutabaga, Squash, Turnips, Yams.
Asparagus, Bell Peppers, Brussels sprouts, Broccoli, Cauliflower, Onion, Zucchini
WHAT TEMPERATURE SHOULD I ROAST VEGGIES AT?
I roast vegetables in a 400°F oven. This temp gets them nice and crispy on the outside, while remaining soft and tender on the inside.
Roast vegetables with similar cook times together (or give the firm vegetables a head start and add the softer vegetables later on).
HOW TO MAKE BALSAMIC ROASTED VEGETABLES
· Prepare the vegetables by rinsing, scrubbing off excess dirt, peeling (if noted in recipe), and cutting to size.
· Combine all of the vegetables in a large bowl and toss with olive oil, salt, pepper, herbs and rosemary, coating well.
· 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.
· Roast for about 45 minutes, checking that the point of a sharp knife spears the vegetables easily.
· While the vegetables are roasting, heat the maple syrup and balsamic vinegar in a small pan, bringing to a boil.
· Reduce the heat and simmer slowly until it has reduced by about half and is nice and thick.
· When the vegetables are ready, lightly drizzle some of the syrup over them and return to the oven for 5 more minutes.
· Serve warm or store in the refrigerator until ready to use.
TIPS & NOTES FOR ROASTING VEGETABLES
· 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.
· This recipe makes a lot and can easily be halved, keeping the syrup reduction for a later use.
· Let the kids prepare and cut the vegetables—they become more interesting for them to eat.
· Preheat the oven first and use a high heat.
· Cut the vegetables into similar sizes to ensure even cooking. For this recipe I kept the carrots intact, which looks really nice for presentation, but all other veggies are cut roughly the same size.
· Metal sheetpans work well for browning.
· Line the sheetpan with parchment for easy clean up.
· Don’t overcrowd. If too many veggies are crammed in, moisture from the veggies ends up steaming instead of roasting, and you’ll end up with mushy vegetables.
· Season! Salt, pepper, dried herbs, fresh herbs, citrus—it’ll taste amazing, just try it!
· Toss veggies halfway through roasting. This ensures even cooking and gets as many surfaces as possible crispy and browned.
· Cooking time may vary depending on the size of the cut vegetables.
CAN ROASTED VEGETABLES BE PREPARED AHEAD OF TIME?
Wash and cut the veggies and store them covered or in a resealable bag in the fridge. The maple balsamic reduction can be made ahead of time and warmed in the microwave or stove top for about one minute. When you’re ready to roast, toss the veggies with the olive oil and spices and follow the recipe from there.
After roasting and cooling the veggies, store them in a container with an airtight lid for up to 4 days in the fridge.
REHEATING LEFTOVER ROASTED VEGETABLES
· Place the roasted vegetables on a sheetpan or baking dish in a preheated oven and bake until heated through.
· Microwave roasted vegetables until heated through. They will soften more with this method.
· Reheat roasted vegetables in a cast iron skillet or sauté pan until heated through.
THINGS YOU CAN DO WITH LEFTOVER ROASTED VEGETABLES
· Toss them in a salad or with pasta.
· Puree them into a savory dip.
· Add them to soup.
· Build a grain bowl and throw them in.
· Add to casseroles like enchiladas or lasagna.
Maple Balsamic Roasted Vegetables
- 1 1/2 pounds whole thin rainbow carrots
- 1 1/2 pounds sweet potatoes peeled chopped into 1 inch cubes
- 2 small red onions cut into thick chunks
- 1/2 pound rutabagas peeled and diced
- 1 1/2 pounds parsnips peeled and sliced thinly
- 1/3 cup olive oil
- 2 tsp sea salt
- 2 tsp black pepper
- 1 tsp fresh chopped rosemary
- 1 1/2 tbsp dry herb de provence
- 1 cup maple syrup
- 1/4 cup balsamic vinegar
- Preheat the oven to 350 degrees F.
- In a large bowl combine all of the vegetables. Add the oil, salt, pepper, herbs and rosemary and toss to coat well.
- 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.
- Place in the oven and cook for about 45 minutes, checking that the point of a sharp knife spears the vegetables easily.
- When the vegetables are cooking in the oven, place the maple syrup and balsamic vinegar in a pan and bring to a boil.
- Reduce the heat and simmer slowly until it has reduced by about half and is nice and thick.
- Once the vegetables are ready, lightly drizzle some of the syrup over them and return to the oven for 5 more minutes.
- Serve warm or store in the refrigerator until ready to use.
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. Cooking time may vary depending on the size of the cut vegetables.