Oven-Roasted Mixed Vegetables With a Maple Glaze

Oven roasted mixed vegetables

The Spruce / Julia Hartbeck

Prep: 10 mins
Cook: 40 mins
Total: 50 mins
Servings: 5 servings
Nutrition Facts (per serving)
188 Calories
6g Fat
32g Carbs
5g Protein
Show Full Nutrition Label Hide Full Nutrition Label
Nutrition Facts
Servings: 5
Amount per serving
Calories 188
% Daily Value*
Total Fat 6g 7%
Saturated Fat 3g 15%
Cholesterol 12mg 4%
Sodium 204mg 9%
Total Carbohydrate 32g 12%
Dietary Fiber 7g 25%
Total Sugars 14g
Protein 5g
Vitamin C 100mg 502%
Calcium 81mg 6%
Iron 2mg 9%
Potassium 775mg 16%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

Looking for the perfect oven-roasted mixed vegetables recipe for Thanksgiving, or just for a delicious family dinner side dish? Try this one. It features winter vegetables in a lightly sweetened glaze made from maple syrup and butter or vegan margarine.

Heat up your oven and toss together a mix of sweet potatoes, cauliflowers, and Brussels sprouts into a simple vegetable side dish to accompany any meal. It's also the perfect light side dish for your Thanksgiving or Christmas meal. Kids don't like Brussels sprouts? Swap them out for carrots or just add more sweet potatoes and cauliflower. This is an extremely versatile dish that works well with just about any root vegetable. Any kind of potato or turnip would work well and you can even make this dish with daikon (Japanese radish). 

This vegetable side dish is completely vegetarian, and you can use vegan margarine instead of butter to make these oven-roasted vegetables vegan. And with nothing more than vegetables, butter, maple syrup, and a bit of salt and pepper, this side dish is suitable for those on a gluten-free diet.


  • 1 pound sweet potatoes, sliced into 1/2-inch-thick rounds

  • 1 medium head cauliflower, about 2 cups, separated into florets

  • 9 ounces Brussels sprouts, about 2 cups, halved

  • 2 tablespoons unsalted butter, or vegan margarine

  • 1/4 teaspoon salt

  • 1/8 teaspoon freshly ground black pepper

  • 2 tablespoons maple syrup

Steps to Make It

  1. Gather the ingredients. Preheat the oven to 400 F.

    Ingredients for roasted mix vegetable
    The Spruce / Julia Hartbeck
  2. On a rimmed baking pan, evenly scatter the chopped sweet potatoes, cauliflower and Brussels sprouts in a single layer and set aside.

    Scatter chopped vegetables
    The Spruce / Julia Hartbeck
  3. In a small microwavable bowl, place the butter or vegan margarine, maple syrup, salt, and pepper and microwave on low setting, just until the butter or vegan margarine is melted. Give it a quick stir to combine everything.

    Melt butter and maple syrup
    The Spruce / Julia Hartbeck
  4. Immediately (before it cools!) pour this maple glaze over vegetables and sweet potatoes and gently toss it all together to coat the vegetables and sweet potatoes as evenly as possible.

    Drizzle sauce over vegetables
    The Spruce / Julia Hartbeck
  5. Place the baking pan in the oven and cook until tender, about 40 minutes, stirring halfway through.

    Place baking pan in oven
    The Spruce / Julia Hartbeck
  6. Serve and enjoy!

    Serve vegetables
    The Spruce / Julia Hartbeck

This recipe courtesy of North Carolina Sweet Potatoes.