Orange Balsamic Maple Roasted Vegetables are teaming with sweet, tangy, savory flavors and make the ultimate fall side dish to any main entree. Easy to prepare, these delicious veggies will keep everyone coming back for more!
For me, roasted vegetables are the ultimate meal prep delight, because they infuse my life with a variety of micronutrients and plenty of fiber. Plus, they help me feel full and satisfied at meal times, and you’re girl loves feeling stuffed.
When I say I make them every single week, I make them at least twice a week, my friend!
In addition to my classic Crowd-Pleasing Roasted Vegetables and my Garlic Herb Roasted Vegetables, I’m here with an all-new flavor.
These Orange Balsamic Maple Roasted Vegetables are your newest fall obsession. They cover an array of sweet, tangy, savory flavors to keep your taste buds coming back for more.
Let’s begin by discussing the simple ingredients for this easy roasted veggies recipe. The great news is you can find everything you need at your local grocery store.
Ingredient Notes:
Fresh Vegetables: Pick your favorite vegetables for roasting. I use carrots, zucchini, yellow squash, red onion, broccoli, and red bell pepper.
Avocado Oil: Oil lubricates veggies during the roasting process to protect them from burning, add rich flavor, and help other flavorful ingredients stick. I prefer using avocado oil over olive oil for roasting because it has a higher smoke point.
Fresh Orange Zest: A little orange zest goes a long way in bringing earthy citrus flavor to the veggies.
Balsamic Vinegar: Brings robust tangy flavor to vegetables, which makes them taste so intoxicating! If you’re trying to add more vegetables to your life, roasting them with balsamic vinegar may be your ticket to the flavor you need in order to get interested. If you love the flavor of balsamic vinegar, consider drizzling a balsamic glaze over the final product too.
Pure Maple Syrup: A little pure maple syrup gives the vegetables a little natural sweetness to offset the savory flavors. Brown sugar works here too.
Garlic Powder: Fresh garlic or garlic powder provides a big boost of flavor to keep your taste buds tantalized.
Sea Salt: Salt is a big flavor enhancer! Use it to your personal taste.
Recipe Customizations:
- Use any of your favorite veggies. Cauliflower, Yukon gold potatoes, red potatoes, brussels sprouts, butternut squash, and root vegetables such as sweet potatoes, red beets, parsnips, etc. are all lovely options.
- Use lemon zest instead of orange zest to change up the flavor.
- Skip the pure maple syrup if you don’t cook with sugar.
- If you don’t have balsamic vinegar on hand, use rice vinegar, fresh lemon juice, or fresh orange juice instead.
Let’s make roasted veggies!
How to Make Orange Balsamic Maple Roasted Vegetables:
Preheat the oven to 400 degrees Fahrenheit.
Chop all of the vegetables into similar sizes, and transfer them to a large mixing bowl.
In a small bowl or measuring cup, whisk together the avocado oil, orange zest, balsamic vinegar, pure maple syrup, garlic powder, and sea salt.
Pour the orange balsamic mixture over the vegetables and toss until everything is well coated.
Spread the veggies between two large baking sheets in a single layer. Roast veggies for 20 minutes, stir the vegetables (I use a metal spatula to get underneath them), then roast for another 10 minutes or until the vegetables are golden brown.
Remove veggies from the oven and immediately use a metal spatula to remove them from the baking sheets. Serve roasted veggies with your main entree and enjoy!
Store leftover roasted vegetables in an airtight container in the refrigerator for up to 5 days.
Recipe Tips:
- If you don’t have a large baking sheet, you can use a roasting pan. Just note that the veggies won’t turn out as crispy if they are overlapping, but they still taste amazing!
- Stir vegetables once part-way through roasting for even cooking. This promotes an even golden brown crust and perfect texture and prevents burning.
- I don’t recommend using softer vegetables (like tomatoes) with harder vegetables (like potatoes), because they require a different cooking time.
And that’s it! The next time you’re looking for an easy vegetable side dish that tastes like a welcoming gift from fall, whip up this easy recipe.
The way I see it, this fantastic side dish is tasty enough to serve at special occasions like Thanksgiving dinner, and easy enough to enjoy any night of the week.
If you’re on the prowl for more healthy side dishes, try out some of my personal favorites.
More Healthy Side Dishes:
- Greek Lemon Potatoes
- Edamame Salad
- Cheesy Vegan Roasted Cauliflower
- Hot Honey Sweet Potato Bites
- Healthy Green Bean Casserole
Enjoy this delicious medley of fresh vegetables on repeat!
Orange Maple Balsamic Roasted Vegetables
Ingredients
- 4 large carrots chopped
- 1 large red onion cut into slices
- 1 red bell pepper chopped
- 1 large crown broccoli chopped into florets
- 2 medium-sized zucchini squash chopped
- 1 medium-sized yellow squash chopped
- 3 Tbsp avocado oil
- 2 tsp orange zest
- 2 Tbsp balsamic vinegar
- 1 Tbsp pure maple syrup
- 1 tsp garlic powder
- 1.5 tsp sea salt to taste
Instructions
- Preheat the oven to 400 degrees Fahrenheit.
- Chop all of the vegetables into similar sizes, and transfer them to a large mixing bowl.
- In a small bowl or measuring cup, whisk together the avocado oil, orange zest, balsamic vinegar, pure maple syrup, garlic powder, and sea salt. Pour the orange balsamic mixture over the vegetables and toss until everything is well coated.
- Spread the veggies between two large baking sheets in a single layer. Roast veggies for 20 minutes, stir the vegetables (I use a metal spatula to get underneath them), then roast for another 10 minutes or until the vegetables are golden brown.
- Remove veggies from the oven and immediately use a metal spatula to remove them from the baking sheets. Serve roasted veggies with your main entree and enjoy!
- Store leftover roasted vegetables in an airtight container in the refrigerator for up to 5 days.
Looking for opinions regarding adding beets….
Thanks!
Hi Joanie! I like the idea of adding beets! Because beets require some additional time to cook, you may want to give them a little pre-roast. You can do this by chopping them into small chunks and roasting at 400 for 8-10 minutes prior to adding the rest of the veggies to the baking sheet. Or, if you’re okay with the beets being slightly al dents, you can add them at the same time as the other veggies. Let me know if you have any other questions!
I have tried this vegetable combination and found them to be on the sweet tangy side but very good.The balsamic vegetable are very good.
I have tried this vegetable combination and found them to be on the sweet tangy side but very good.
I’m happy to hear it, Elizabeth! Thank you for providing feedback 🙂