Name: Maple Balsamic Roasted Vegetables Recipe
Prep time: 10 min
Cook time: 35 min
Total time: 45 min
Cuisine: American
Ingredients: 2 cups zucchini, sliced; 2 cups bell peppers (any color), chopped; 1 cup Brussels sprouts, halved; 1 cup portabella cap, diced; 1 cup broccoli florets; 1/4 cup olive oil; 2 tablespoons maple syrup; 2 tablespoons balsamic vinegar; 1/2 teaspoon salt; 1/4 teaspoon garlic powder

If you’re searching for a comforting yet fresh way to enjoy your veggies, look no further because this Maple Balsamic Roasted Vegetables Recipe is about to become your new favorite. I absolutely love how the sweetness of the maple syrup pairs with the tang of balsamic vinegar, creating this beautiful glaze that turns everyday roasted vegetables into something truly special and crave-worthy. Stick with me, and I’ll walk you through all my tips and tricks so your veggies come out perfectly caramelized every time!

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Why You’ll Love This Recipe

Balanced Sweet and Tangy Flavor: The maple syrup and balsamic vinegar blend beautifully, creating a sauce that clings to the veggies perfectly.
Easy Prep and Cleanup: Toss everything in one pan and let the oven do the work—minimal effort, maximum flavor.
Versatile Veggie Mix: You can customize with your favorite seasonal vegetables for year-round enjoyment.
Perfect for Any Meal: Works as a side, tossed in pasta, or even as a hearty salad topping.

A close-up of a dish showing roasted vegetables piled high on a white plate placed on a white marbled surface. The bottom layer has chunky pieces of red and orange bell peppers, bright green broccoli florets, and dark green zucchini cubes, all roasted with a slight shine. On top, there are golden-brown roasted Brussels sprouts, some halved to show their textured, caramelized inside. Dark brown roasted mushroom chunks are mixed throughout, adding depth. The vegetables have a glossy look, showing they are well cooked but still moist. Photo taken with an iphone --ar 4:5 --v 7

Ingredients You’ll Need

The magic of this Maple Balsamic Roasted Vegetables Recipe lies in simple, fresh ingredients that come together with a luscious glaze. Ready to pick out what you need? I recommend choosing the freshest veggies you can find to really let those natural flavors shine through.

Zucchini: Adds a mild, tender element that soaks up the glaze wonderfully.
Bell peppers (any color): Bring vibrant color and a juicy sweetness that balances the balsamic vinegar.
Brussel sprouts: When roasted, they develop a caramelized edge that’s irresistible.
Portabella cap: Provides a meaty texture and earthy flavor that rounds out the mix.
Broccoli: Adds crunch and an antioxidant boost, roasting brings out its nuttiness.
Salt: Essential for enhancing all the flavors.
Olive oil: Helps the veggies roast evenly and adds richness.
Maple syrup: The star sweetener that gives this recipe its signature glaze.
Balsamic vinegar: Adds tang and depth, a must-have in this flavor combo.
Garlic powder: A subtle aroma and savory backbone without overpowering.

Note: You’ll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Variations

One of the best things about the Maple Balsamic Roasted Vegetables Recipe is how easy it is to make your own. I love swapping in what I have on hand or tweaking flavors depending on the season. You should definitely experiment and find your perfect version!

Add Sweet Potatoes or Carrots: I once tossed in cubed sweet potatoes for a heartier, sweeter bite that my family adored.
Use Different Herbs: Fresh thyme or rosemary also pair beautifully with the balsamic glaze if you want a more herbaceous note.
Make it Vegan-Friendly: This recipe is naturally vegan, but double-check your maple syrup is pure if that matters to you.
Spicy Kick: Sprinkle in red pepper flakes for a spicy twist that wakes up your taste buds.

How to Make Maple Balsamic Roasted Vegetables Recipe

Step 1: Prep Your Oven and Veggies

First things first—preheat your oven to 400°F. While it’s warming up, wash and slice your selection of vegetables. I like to keep the pieces fairly uniform—around bite-sized chunks or slices—so everything cooks evenly. When I first tried this, uneven veggie sizes meant some were underdone while others got too crispy, so trust me on this.

Step 2: Toss Veggies with the Glaze

Grab a large baking dish (around 9 x 13 inches works perfectly). Toss your veggies together in the pan. Then, whisk the olive oil, maple syrup, balsamic vinegar, salt, and garlic powder in a small bowl until combined. Pour this nectar over the veggies and give everything a good stir—this is the moment the magic starts to happen, and the veggies get that beautiful shine.

Step 3: Roast, Stir, and Enjoy

Pop the pan into the oven and roast for 45 minutes total. But here’s my trick: every 15 minutes, pull the pan out and give the veggies a careful stir. This helps them brown evenly without burning. You’ll notice the edges caramelizing and the smell will start to fill your kitchen with the most heavenly aroma—that’s your cue that these are on the right track.

Pro Tips for Making Maple Balsamic Roasted Vegetables Recipe

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Uniform Cutting: I learned the hard way to cut veggies into similar sizes to ensure they roast evenly without some going mushy or burning.
Stirring is Key: Don’t skip the stirring every 15 minutes—this simple step guarantees even caramelization and prevents any bitter burnt spots.
Maple Syrup Quality: Using 100% pure maple syrup makes all the difference in flavor, adding a rich depth you won’t get with substitutes.
Storage Tips: Store leftovers in an airtight container as soon as they cool to keep the flavors fresh and veggies crisp.

How to Serve Maple Balsamic Roasted Vegetables Recipe

The image shows a close-up of a tray filled with roasted mixed vegetables. The vegetables include green broccoli florets, orange carrot pieces, red bell pepper chunks, purple eggplant cubes, and light yellow brussels sprout halves. The colors are bright with a slightly shiny, cooked texture. A spoon scoops some of the vegetables from the white tray, highlighting the mix of colors and textures. The background surface is a white marbled texture. photo taken with an iphone --ar 4:5 --v 7

Garnishes

For a finishing touch, I love sprinkling chopped fresh parsley or basil on top right before serving—it adds a fresh, vibrant pop of color and herbaceous brightness that complements the glaze beautifully. A light dusting of toasted pine nuts or walnuts gives a nice crunch, too.

Side Dishes

This recipe plays well with so many mains. My go-to is serving it over fluffy brown rice or quinoa to soak up any leftover glaze. Sometimes I toss the roasted veggies into cooked pasta with a sprinkle of Parmesan for a quick weeknight dinner. It’s also killer alongside grilled chicken or roasted salmon for a well-rounded meal.

Creative Ways to Present

For special occasions, I’ve arranged the roasted vegetables on a large platter layered with dollops of ricotta or goat cheese for a beautiful contrast. Drizzle a little extra maple balsamic glaze on top and garnish with edible flowers for a wow factor that guests always comment on!

Make Ahead and Storage

Storing Leftovers

I store leftover roasted vegetables in airtight containers in the fridge for up to 3 days. I find placing a paper towel on top before sealing helps absorb extra moisture and keeps the veggies from getting soggy. Just reheat gently so they stay tender but don’t overcook.

Freezing

Freezing roasted vegetables isn’t my favorite because they can get a bit watery when thawed, but if you want to freeze them, spread the cooled veggies in a single layer on a baking sheet first, freeze until solid, then transfer to a freezer bag. They reheat better this way without turning to mush.

Reheating

To reheat, I always use the oven or a toaster oven at 325°F for about 10-15 minutes to bring back some crispness. Microwaving quickly is fine too, but the veggies won’t have that same roasted texture, so I prefer the oven whenever possible.

FAQs

Can I use other vegetables in this Maple Balsamic Roasted Vegetables Recipe?

Absolutely! This recipe is really flexible. Feel free to swap in sweet potatoes, carrots, cauliflower, or even asparagus depending on what you like or have on hand. Just keep the roasting time in mind, as denser veggies might need a bit longer.
How do I prevent the vegetables from burning in the oven?

Stirring the vegetables every 15 minutes during roasting is key to prevent burning. Also, cutting veggies into similar sizes helps them cook evenly, and keeping an eye on them toward the end ensures they don’t get too dark.
Is this recipe suitable for meal prepping?

Yes! These roasted veggies store well in the fridge for several days and can be reheated easily. They’re fantastic for meal prep since they add flavor and nutrition to various meals without extra fuss.
Can I make this Maple Balsamic Roasted Vegetables Recipe gluten-free?

Definitely. All the ingredients are naturally gluten-free, so it’s safe for gluten sensitive diets. Just double-check any additional seasonings or store-bought vinegar if you’re super sensitive.
What can I serve with these roasted vegetables?

They’re great alongside grains like quinoa or rice, in pasta dishes, or with grilled meats and fish. I also love them tossed into a grain bowl or salad for added warmth and flavor.

Final Thoughts

This Maple Balsamic Roasted Vegetables Recipe holds a special place in my kitchen because it’s so deceptively simple yet packed with layers of flavor. Whenever I’m in a rush or just want a side dish that feels a little elevated, I turn here. I hope you’ll give it a try and find yourself loving these tender, flavorful veggies as much as my family and I do. Trust me, it’s one of those recipes you’ll come back to again and again.