• Recipes
  • Lifestyle
  • Fitness
  • Nutrition
  • |
  • About
  • Work With Me
May 14, 2019

Oven Roasted Vegetables with Maple & Cinnamon

Dairy Free Gluten Free Vegan Vegetarian Side Dishes Bake Sheet Pan
leave a comment
share this post:
  • Pinterest
  • Facebook
  • Twitter
  • Email

These oven roasted vegetables with maple & cinnamon are a great alternative to typical savory roasted veggies.

They have a hint of sweetness, but still make a great side dish for chicken, fish, or tofu. Plus, they get all crispy and caramelized. What’s not to love?!

oven roasted vegetables with maple & cinnamon

Sheet Pan Roasted Vegetables

I’m a big fan of oven roasted vegetables as a super easy and healthy side dish. You just toss everything onto a sheet pan, stir with olive oil and seasonings, then roast! Simple as that.

They go great with practically any main dish. And, they make a perfect Thanksgiving or holiday side dish!

(Looking for more sheet pan meal ideas? Check out my Mix & Match Sheet Pan Dinners, Sheet Pan Asian Salmon with Veggies, Sheet Pan Maple Curry Chicken, and Mediterranean Sheet Pan Chicken Thighs recipes!)

maple cinnamon roasted veggies ingredients

I used parsnips, brussels sprouts, potatoes, butternut squash, and carrots here. But feel free to swap out or omit any veggies you aren’t into. Sweet potatoes would also be delicious in this recipe!

A little pure maple syrup and cinnamon is the only other thing you need for this recipe to come to life. 

oven roasted vegetables on a sheet pan

How to Roast Vegetables in the Oven

To make these delicious oven roasted vegetables, start by preheating your oven to 400 degrees F. Next, chop your desired amount of veggies into small-ish pieces (about 1/2 inch-sized cubes). Place them into a large bowl.

Then, drizzle with maple syrup (just enough to coat the veggies, not drown them). Add a few hefty shakes of cinnamon and stir well.

Lastly, spread them out on a sheet pan. Make sure they’re in a single layer so they’ll cook evenly. Roast in the oven for about 25 minutes, until slightly browned. (To check if they’re done: they should be semi-soft and browned around the edges. Cook for longer if necessary.)

If you’re using veggies from your freezer, here’s how to roast frozen veggies so they’re not soggy!

maple cinnamon oven roasted veggies

The full recipe is at the bottom of this post. Enjoy! Let me know how you like them by tagging me @fANNEtasticfood on social media, or by leaving a comment on this blog post.

Try the savory version of this recipe, my Garlic Herb Roasted Veggies, too! Or, if you’re feeling some brussels sprouts, try my Miso Honey Roasted Brussels Sprouts.

These roasted veggies would make a great side to some of my favorite easy main dishes:

  • Lemon and Herb Fish
  • Almond Encrusted Tilapia
  • Roasted Marinated Pork Tenderloin
  • Watermelon Chicken with Balsamic Glaze
  • Gluten Free Chicken Tenders
  • Super Easy Baked Salmon with Lemon
  • Turkey Meatloaf Muffins with Dijon

Maple Cinnamon Roasted Veggies

Maple Cinnamon Roasted Veggies
May 14, 2019

These oven roasted vegetables with maple & cinnamon are a great alternative to typical savory roasted veggies.

Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Pin This

Ingredients:

  • Chopped veggies! (I used parsnips, brussels sprouts, potatoes, butternut squash, and carrots)
  • Pure maple syrup
  • cinnamon

Instructions:

  1. Preheat oven to 400. Chop desired amount of veggies and place them in a bowl.
  2. Add a drizzle of maple syrup (enough to coat but not drown them), and a few hefty shakes of cinnamon.
  3. Pop them in the oven for about 25 minutes.

Did you make this recipe?

Please leave a comment on the blog or share a photo on Instagram

- anne
share this post:
  • Pinterest
  • Facebook
  • Twitter
  • Email

join the list

Sign up for my e-newsletter and I'll send you a meal plan packed with a week's worth of healthy meals, snacks and a shopping list. Happy eating!

you might also like:

miso honey roasted brussels sprouts

Miso & Honey Roasted Brussels Sprouts

how to roast frozen vegetables: cauliflower, broccoli, asparagus, and brussels sprouts

How to Roast Frozen Vegetables (+ Recipe Ideas!)

Herb & Garlic Roasted Vegetables

Sauteed String Beans with Garlic & Lemon

leave a comment

Cancel reply

- next post
previous post -

about Anne

anne mauney fannetastic food
Hi, I’m Anne! I'm a Washington D.C. based Registered Dietitian, mother, runner, and lover of travel, adventure, and the great outdoors. I've been blogging since 2009, sharing a mix of lifestyle content, recipes, and fitness tips. Come for the recipes – stay for the fun!
Learn more

fannetastic reads

Top Posts
01

My Top 9 Most Popular Recipes + Posts

02

Why I Don’t Recommend Whole30

03

What Causes Sugar Cravings (+ How to Stop Them!)

04

How I Make Money As a Blogger

05

Blog Recipes We Make Again and Again

06

What to Eat Before and After a Long Run

07

What to Eat During Long Runs

08

7 Common Nutrition Myths

09

How to Love Veggies

connect with Anne

Email me
anne mauney

I’m Anne, a Registered Dietitian and mother. I've been blogging since 2009 and love showing others that eating nutritious foods and staying active can actually be fun rather than overwhelming!

When I’m not writing or cooking for fannetastic food, you can find me running, coaching nutrition clients, or on an adventure with my family. Feel free to reach out - I'd love to hear from you!

follow anne:

join the list

Sign up for my e-newsletter and I'll send you a meal plan packed with a week's worth of healthy meals, snacks and a shopping list. Happy eating!

back to top
  • About
  • Contact
  • Recent Posts
  • Privacy Policy
  • FAQ

© copyright fannetastic food - site by kc - exclusive member of mediavine