Fall Roasted Vegetables with Balsamic Syrup

Fall Roasted Vegetables with Balsamic Syrup

This fall roasted vegetables with balsamic syrup recipe takes the best of fall’s bounty and drizzles it in a balsamic glaze sweetened with real maple syrup. There are a lot of veggies here so this would be a perfect side for a healthy Thanksgiving dinner, a roast chicken, or make-ahead veggies for Buddha bowls.

Gather up your ingredients.

ingredients for fall roasted vegetables with balsamic syrup

Preheat the oven 425 degrees and line a large sheet pan with parchment paper. 

In a small bowl, mix the parsley, thyme, basil, onion powder, garlic powder, Kosher salt, black pepper, paprika, and turmeric. Set aside.

Cut vegetables approximately the same size so they cook at the same rate.

cut the vegetables the same size

Spread the vegetables evenly on the baking sheet. Drizzle with olive oil. Sprinkle with spice mix. 

spread the vegetables evenly on the baking sheet

Roast the vegetables for 25 minutes, remove from the oven, turn them over using a large spatula, then return to to oven for 15-20 minutes more, or until vegetables are fork tender. 

Measure out the balsamic vinegar and real maple syrup.

measure balsamic vinegar and maple syrup

While the vegetables roast, add the balsamic vinegar and maple syrup to a sauce pan. Bring to a boil, then reduce heat to low and simmer until the mixture is reduced by half. This should take about 15 minutes. Mixture is ready when it coasts the back of a spoon. It will continue to thicken as it cools. 

When the vegetables are cooked, drizzle with balsamic syrup and serve warm.  

If you love this Fall Roasted Vegetables with Balsamic Syrup recipe, you might also like my Sheet Pan Roast Chicken with Root Vegetables, Oven Roasted Sweet Potatoes, and Cast Iron Roasted Chicken.

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Fall Roasted Vegetables with Balsamic Syrup

Easy fall roasted vegetable recipe drizzled with balsamic syrup. Perfect side for Thanksgiving, roasted chicken, or meal prep for Buddha bowls.

  • Author: Kathleen
  • Prep Time: 15 minutes
  • Cook Time: 45
  • Total Time: 1 hour
  • Yield: 8 servings 1x
  • Category: Vegetables
  • Method: Roasting
  • Cuisine: American
Scale

Ingredients

1 butternut squash, peeled and cut into 1″ cubes
1 large sweet potato, peeled and cut into 1″ cubes
1 pound Brussels sprouts, trimmed and halved lengthwise
1 pound beets, trimmed and cut into 1″ pieces
1 red onion, cut into 1″ pieces
2 tablespoons olive oil
1 tablespoon chopped fresh parsley (or 1/2 tablespoon dried parsley)
2 teaspoons chopped fresh thyme (or 1 teaspoon dried thyme)
2 teaspoons chopped fresh basil (or 1 teaspoon dried basil)
1/2 teaspoon onion powder
1/2 teaspoon garlic powder
1 teaspoon Kosher salt
1/2 teaspoon black pepper
1/2 teaspoon paprika
1/4 teaspoon ground turmeric
1 cup balsamic vinegar
6 tablespoons pure maple syrup

Instructions

  1. Preheat the oven 425 degrees and line a large sheet pan with parchment paper. 
  2. In a small bowl, mix the parsley, thyme, basil, onion powder, garlic powder, Kosher salt, black pepper, paprika, and turmeric. Set aside.
  3. Spread the vegetables evenly on the baking sheet. Drizzle with olive oil. Sprinkle with spice mix. 
  4. Roast the vegetables for 25 minutes, remove from the oven, turn them over using a large spatula, then return to to oven for 15-20 minutes more, or until vegetables are fork tender. 
  5. While the vegetables roast, add the balsamic vinegar and maple syrup to a sauce pan. Bring to a boil, then reduce heat to low and simmer until the mixture is reduced by half. This should take about 15 minutes. Mixture is ready when it coasts the back of a spoon. It will continue to thicken as it cools. 
  6. When the vegetables are cooked, drizzle with balsamic syrup and serve warm.  

Keywords: roasted vegetables, fall roasted vegetables, roasted balsamic vegetables, balsamic syrup, balsamic reduction, maple roasted vegetables

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