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?!
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. (Here are more healthy vegetable side dishes to try!)
(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!)
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.
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!
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. This roasted zucchini and squash is another easy side dish you’ll love!
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
- Chopped veggies! (I used parsnips, brussels sprouts, potatoes, butternut squash, and carrots)
- Pure maple syrup
- Preheat oven to 400. Chop desired amount of veggies and place them in a bowl.
- Add a drizzle of maple syrup (enough to coat but not drown them), and a few hefty shakes of cinnamon.
- Pop them in the oven for about 25 minutes.