Simple Maple Oven Roasted Vegetables are sweet, savory, and completely delectable! These colorful roasted veggies are a healthy side dish that’s bursting with flavor!
Simple Maple Oven Roasted Vegetables have been a Fall and Winter favorite in my house for years. They have the sweet and savory flavor combination that I just love. The salt, garlic, and onion flavors are contrasted by the sweetness of the maple and sweet potatoes.
I like to roast a big batch of these veggies. Then I can have them with lunch the next day or add them to Sweet Potato & Black Bean Quesadillas!
SIMPLE MAPLE OVEN ROASTED VEGETABLES
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I love how warm and tender these roasted root vegetables are, and how beautiful they are too. There’s just something about the colors and the flavor is amazing!
Ingredients for Maple Oven Roasted Vegetables
ROOT VEGETABLES – I love the combination of sweet potatoes and parsnips in this recipe. Carrots and pearl onions would make a great addition too! You could even use this same roasting method for Brussels sprouts. YUM!
MAPLE SYRUP – I strongly suggest using pure maple syrup for this roasted vegetables recipe. You just won’t get the same caramelized veggie result with pancake syrup, so maple syrup is the way to go!
How to Roast Vegetables in the Oven
- First, preheat your oven to 425 degrees F. We need a higher temperature to thoroughly roast firm veggies.
- Then you’ll mix together the chopped parsnips and carrots, oil, and seasonings in a large bowl. Then divide the veggies between two large baking sheets and spread everything in a single layer.
- Roast the veggies in the oven for about 18 minutes. Then you’ll carefully take the pans out of the oven and drizzle maple syrup all over.
- Flip the veggies with a spatula, then place the pans back into the oven for another 12 minutes. For a total cook time of 30 minutes.
- Remove vegetables from the oven and serve warm.
You’ll know the roasted veggies are done when they’re golden brown and tender when pierced with a fork or knife.
Are roasted vegetables healthy?
Yes! Roasting vegetables is one of the healthiest ways to prepare them. Adding maple syrup bumps up the calorie count and sugar content, but maple syrup is a naturally occurring sugar. These sweet roasted veggies are a phenomenal addition to a healthy dinner!
What goes with roasted vegetables?
Since these roasted root vegetables are on the sweeter side, I recommend serving them as an accompaniment to a savory entree.
They would pair perfectly with a moist pork loin or Instant Pot Whole Chicken!
Try these other roasted vegetable recipes!
- Roasted Rosemary Beets and Carrots
- Honey Roasted Carrots
- Roasted Butternut Squash with Maple Pecans
- Roasted Acorn Squash
- Quick and Easy Roasted Potatoes
- More SIDE DISHES recipes…
Tools used to make this Simple Maple Oven Roasted Vegetables recipe
Baking Sheets: These baking sheets are the best for roasting veggies and making sheet pan dinners. I keep several on hand so I can easily prepare multiple dishes all at once.
Oven Mitts: These oven mitts are heat resistant to the highest temperatures. Your hands will be perfectly safe while handling steaming hot sheet pans and skillets.
*This post originally posted on 10/09/2013.
Ingredients
- 3 pounds sweet potatoes
- 1 pound parsnips
- 2 tablespoons olive oil
- 2 teaspoons garlic powder
- 2 teaspoons onion powder
- 2 teaspoons salt
- 1 teaspoon pepper
- ½ teaspoon dried sage
- ¼ cup maple syrup
Instructions
- Preheat oven to 425 degrees F.
- Peel sweet potatoes and parsnips and then cut into 1-inch cubes.
- Add chopped veggies, olive oil, garlic powder, onion powder, salt, pepper, and dried sage to a mixing bowl. Use a spoon to toss the veggies until they are coated in oil and seasonings.
- Divide veggies between two baking sheet and spread them out so they are in a single layer.
- Place the baking sheet in your preheated oven and roast for 18 minutes.
- Remove pan from oven, and drizzle maple syrup over vegetables. Use a spatula to flip the vegetables over and stir them around in the syrup.
- Roast for another 12 more minutes or until the vegetables are golden and tender.
- Remove from oven and serve warm.
Nutrition
Gloria // Simply Gloria says
Love, love, love this recipe…and (all) the pics! I’m so happy you shared some more of your little one’s bday weekend. Your boys are both so dang cute! I love how Kimberly featured your little man’s hands around the cute pumpkin picture during the IG hop. (I loved them all…but yours was my favorite!)
Pinning these roasted veggies. I’m actually thinking of putting them on my Thanksgiving menu for the fam. They’d devour these! (=
Aubrey says
Awe thanks Gloria!!!!! You just made my night! You’re the greatest!