Maple Balsamic Roasted Veggie Tray
This vibrant Roasted Veggie Tray combines seasonal vegetables and fruit with a flavourful maple-balsamic glaze for a vegan, gluten-free, and high-fibre side dish. Perfect for holidays or weeknight dinners, it’s nutritious, colourful, and easy to customize.
Servings: 4
Calories: 148.6kcal
Ingredients
- 1 cup Brussels sprouts trimmed and halved
- 1 cup butternut squash peeled and cubed (about ½-inch pieces)
- 1 cup carrots peeled and cut into sticks or coins
- 1 small red onion cut into thick wedges
- 1 bell pepper red or orange, sliced
- 1 small apple like Honeycrisp or Gala, cut into chunks
For seasoning:
- 2 tbsp olive oil
- 1 tbsp balsamic vinegar
- 1 tsp maple syrup
- 1 tsp dijon mustard
- 1 tsp fresh thyme or ½ tsp dried
- ½ tsp smoked paprika
- 1 pinch salt
- 1 pinch pepper
Equipment
- Large mixing bowl
- Baking sheet (sheet pan)
Instructions
- Preheat oven to 425°F (220°C). Line a large baking sheet with parchment paper.
- Cut everything into even bite-size pieces so they roast uniformly.1 cup Brussels sprouts, 1 cup butternut squash, 1 cup carrots, 1 small red onion, 1 bell pepper, 1 small apple
- In a large bowl, whisk together olive oil, balsamic vinegar, maple syrup, Dijon, thyme, smoked paprika, salt, and pepper.2 tbsp olive oil, 1 tbsp balsamic vinegar, 1 tsp maple syrup, 1 tsp dijon mustard, 1 tsp fresh thyme, ½ tsp smoked paprika, 1 pinch salt, 1 pinch pepper
- Add the veggies and apple to the bowl and toss to coat. Spread evenly on the tray — avoid overcrowding for crisp edges.
- Bake for 30–35 minutes, tossing halfway through, until caramelized and tender.
- Option to sprinkle with chopped parsley, toasted pumpkin seeds, or a drizzle of tahini or balsamic glaze as a finishing touch before serving.
Cooking Tips
- Cut Uniformly: Slice all vegetables into similarly sized pieces for even roasting and consistent texture.
- Don’t Overcrowd the Tray: Give veggies room to breathe—use two trays if needed. Overcrowding leads to steaming, not roasting.
- Toss Midway: Flip or toss the vegetables halfway through roasting to ensure caramelization on all sides.
- Make It a Meal: Add chickpeas or serve over quinoa for a hearty, balanced plant-based entrée.
- Customize Seasoning: Adjust herbs and spices to your taste—rosemary, cumin, or garlic powder work well too.
- Boost Texture: Finish with toasted seeds, nuts (if not allergen-restricted), or a drizzle of tahini for added richness and crunch.
- Keep the Skin On (Optional): For carrots and apples, keeping the skin adds extra fibre and nutrients.
Nutrition
Nutrition Facts
Maple Balsamic Roasted Veggie Tray
Serving Size
1 cup
Amount per Serving
Calories
148.6
% Daily Value*
Fat
7.4
g
11
%
Saturated Fat
1
g
6
%
Sodium
56.5
mg
2
%
Potassium
473.4
mg
14
%
Carbohydrates
20.8
g
7
%
Fiber
4.6
g
19
%
Sugar
10.8
g
12
%
Protein
2.2
g
4
%
Vitamin C
70.6
mg
86
%
Calcium
53.8
mg
5
%
Iron
1.1
mg
6
%
Magnesium
31.7
mg
8
%
Zinc
0.4
mg
3
%
* Percent Daily Values are based on a 2000 calorie diet.