Get ready for these roasted maple balsamic veggies coming your way! One of my favorite side dishes that pairs well with almost any meal. These veggies are roasted in a buttery balsamic and maple drizzle with an Italian twist! A great dish for a potluck, holiday get together, or your regular family dinner on a Tuesday night! Find the full recipe to these yummy veggies when you scroll to the bottom of this page!
What do I need for this side dish?
- A large cast-iron skillet or sheet pan
- Sweet Potatoes and Brussel Sprouts (see below)
- A spatula or turner
- A small bowl
- Spoon or whisk
- Measuring Spoons
- Butter(you can sub for vegan butter or coconut oil)
- Herbs and Seasonings(see recipe below)
- Maple Syrup
- Balsamic Vinegar
- Fresh Feta Cheese
What veggies should I use for my roasted maple balsamic veggies?
I have roasted a variety of veggies in this maple balsamic drizzle, and my favorites are roasted Brussel sprouts and sweet potatoes. However, you can also use carrots, broccoli, green beans, or even regular potatoes. Each veggie will produce its own unique taste when paired with the drizzle. For instance, carrots will pair differently than green beans. In conclusion, though I haven’t tried every veggie with this drizzle, I would venture to say that most vegetables you would normally roast, would taste just fine with this combo!
How should I serve my oven roasted veggie dish?
I will provide a list below, of pairings I think would go nicely together. However, the list goes on and on. So, in other words, I won’t be able to list them all! 🙂 I usually serve as a side dish with salmon, and classic garlic jasmine rice, because it is simple, and so delicious. For more meal ideas, you can find my daily posts on my instagram page here! In addition, here are some other meal ideas that this dish pairs nicely with:
- A great side dish for steak
- Yummy side dish for lasagna
- Side Dish with stuffed peppers
- Pairs nicely as a side dish with ribs
- Side dish for roasted chicken
How do I adapt this roasted maple balsamic side dish?
Lastly, I have shared a few ways to adapt this dish, because I know many have specific dietary needs. I hope this helps a little bit! To make this dish dairy free, all you have to do is leave out the crumbled feta cheese and swap the melted butter with avocado oil or a plant based butter. Similarly, if you are looking to make this recipe fully vegan, you can sub out the mayo for a plain coconut yogurt, or just leave it out all together.
What is a Sprig?
Because I didn’t know what a “sprig” was until last year, I will share a link to another post I have. I talk more about this question in my post here if you aren’t sure how much a sprig really is!
Roasted Maple Balsamic Veggies
Equipment
- large cast iron pan (a sheet pan works too!)
- Small Bowl
- cutting board
- sharp knife
- Spatula or Turner
Ingredients
Roasted Veggie Mixture
- 2 Sweet Potatoes peeled and chopped
- 3 Cups Brussel Sprouts Washed, bottoms chopped off (optional)
- 6-8 Cloves Garlic minced
- 1/2 Cup Fresh Feta Cheese
Italian Maple Balsamic Drizzle
- 3 Tablespoon Melted Butter (can sub with avocado oil)
- 3 Tablespoons Maple Syrup
- 2 Tablespoons Balsamic Vinegar
- 1 Tablespoon Mayonaise (optional) can also sub for plain Greek yogurt
- 1/2 Tablespoon Italian Seasoning
- 1 Tablespoon Garlic Salt
- 3 Sprigs Fresh Rosemary (can sub 1/2-1 teaspoon of dried rosemary)
- 1/2 Teaspoon Dried Dill
- 6 Sprigs Fresh Thyme (can sub 1/2-1 teaspoon of dried thyme)
Instructions
- Pre-heat oven to 400ºF. Grab your cast-iron skillet or sheet pan.
- Peel and cube sweet potatoes to 1/4-1/2 inch cubes(the smaller the cubes, the faster they bake).
- Cut bottoms off of the brussel sprouts, and remove any leaves thay may be wilted or blemished.
- Peel garlic cloves, and mince garlic.
- Add sweet potatoes, brussel sprouts, and garlic into your cast-iron skillet or on to your sheet pan.
- Next make drizzle. Add all ingredients from the list above to your small bowl and whisk together. **See notes about fresh herbs!**
- Pour drizzle over veggies, and toss until all veggies are evenly coated.
- Roast in the oven for 20 minutes. Then remove pan from oven, and sprinkle fresh feta cheese throughout this dish. Place back in the oven and roast for 10-15 more minutes until veggies are tender and cooked through.
- Serve with your favorite entrees! Enjoy!
Notes
- Depending on how you like your fresh herbs you can leave each leaf as large or as small as you like. If you would like to disperse the fresh rosemary and thyme more throughout your dish in smaller pieces, then finely slice/mince each leave after they are removed from the stem, and then add to your drizzle.
More side dish recipes below>>
Simple Sautéed Broccoli and Green beans
Sautéed Veggie Spanakopita With Feta
