Roasted Vegetables with Rosemary Maple Balsamic

These rosemary roasted vegetables are baked to tender, caramelized perfection and finished with a drizzle of maple balsamic reduction. This is a super easy-to-make side dish that you can whip up with any fresh and seasonal vegetables you have on hand.

While this recipe calls for rainbow carrots, sweet potatoes, red onion, rutabaga and parnips you can swap in anything else you like, such as beets or red potatoes. Plus, since we will be crisping them up in the oven, it’s perfect for any vegetables that you need to use up.

Roasting brings out the natural sweetness of veggies, but the tart maple balaamic glaze kicks it up a notch. 

I prefer to use a high quality olive oil in this recipe for the best results since it will help keep the outside crispy while letting the inside get tender. Additionally, use only real maple syrup in this recipe, avoiding imitation maple syrup that is full of processed sugar.

If you have fresh herbs feel free to add whatever you like, but don’t skip the rosemary, which is what gives this recipe its earthiness. 

You can mix and match firm vegetables with softer vegetables, just note that roasting times will vary. Start roasting the root vegetables earlier and add in the soft veggies a little later, since they take less time to cook.

Here are some of my favorite vegetables to use:

Firm vegetables: beets, carrots, parsnips, potatoes, rutabaga, squash, turnips, yams

Soft vegetables: asparagus, bell peppers, brussels sprouts, broccoli, cauliflower, onion, zucchini

FAQs

How do I store roasted vegetables?

After roasting and cooling the veggies, store them in a container with an airtight lid for up to 4 days in the fridge. To reheat, simply rebake until heated thoroughly.

You can also microwave them, but keep in mind they will lose some of their crispiness this way. You can also reheat them on the stove in a sauté pan or stainless steel skillet.

Can I freeze roasted vegetables?

To freeze, allow the roasted vegetables to cool completely before transferring them to airtight containers or freezer bags. Ensure that there is minimal air inside the packaging to prevent freezer burn.

Label the containers with the date, and they can be stored in the freezer for up to 3 months. To reheat, simply bake them in the oven or microwave until heated through.

What can I serve with roasted vegetables?

These roasted vegetables pair well with a variety of dishes. They make a fantastic side dish for grilled or roasted meats such as chicken, beef, or lamb.

They can also be served alongside fish or as a topping for salads. For a vegetarian option, you can toss the roasted vegetables with pasta or grains like quinoa or couscous.

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.

What can you do with leftover roasted vegetables?

Roasted vegetables are super versatile and leftovers can be used for a range of other dishes. Toss them with pasta, or add them to a salad. Puree them to use in a savory dip or added to soup.

You could also add them to a grain bowl, into casseroles or lasagna.