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Oven Roasted Maple-Balsamic Winter Vegetables

Creamy sweet potatoes, chewy beets, and tender carrots are lightly glazed with the rich flavors of maple syrup and balsamic vinegar for a delicious side dish elegant enough for any holiday table.
Prep Time15 mins
Cook Time50 mins
Total Time1 hr 5 mins
Course: Vegetable Side Dishes
Cuisine: American
Keyword: Roasted
Servings: 6
Author: Marie


  • 2 medium sweet potatoes peeled, and cut into 1 - 1 1/2 in. chunks
  • 1/2 - 1 lb. carrots cut into chunks
  • 3-4 beets peeled and sliced into 1/4" slices
  • 3 Tbsp. balsamic vinegar
  • 1 Tbsp. extra virgin olive oil
  • 2 Tbsp. maple syrup
  • 1/2 tsp. cinnamon
  • 1/2 tsp. thyme
  • 1/8 tsp. fresh ground pepper or more to taste
  • 3 sprigs fresh rosemary


  • Preheat oven to 375° F and spray a 9x13 baking dish with non-stick pan spray.
  • Prepare vegetables as directed in ingredient list, trying to keep them close to the same size. Place them into a large bowl.
  • Whisk together all remaining ingredients except rosemary. Reserve 2 Tbsp. of the mix and pour the rest evenly over the vegetables, tossing them together so all vegetables are coated with the maple-balsamic sauce.
  • Pour into the prepared pan and arrange them evenly over the bottom of the pan. Sprinkle with fresh ground pepper and arrange rosemary sprigs on top of the vegetables. .
  • Slide the pan into the oven and roast at 375° F for 45-60 minutes until tender or cooked to desired tenderness, stopping to pour remaining sauce over the vegetables about 10 minutes before they are done. I did this at 40 minutes. Check with a fork at 45 minutes and add more time if needed.
  • Remove from oven. Serve and enjoy!