Easy Oven Roasted Vegetables are a perfect side dish recipe any night of the week and for Thanksgiving. This version includes a colorful, delicious combination of winter and root vegetables roasted in a maple-mustard sauce with fresh rosemary!
Like roasted potatoes, vegetables roasted in the oven are very easy and delicious.
It isn’t a recipe that takes much planning but creates a comfort food meal with deep flavors.
Change up the recipe with what you have on hand! Suggested swaps are included below.
For a different flavor combination try Balsamic Roasted Fall Vegetables with Sumac.
Easy Oven Roasted Vegetables
Roasted vegetables is one of the easiest side dish recipes for any meal. You can pick your favorite vegetables (with two guidelines).
Roasting the vegetables over higher heat helps caramelize their natural sugars to give them a delicious flavor and texture.
Adding the rosemary maple mustard drizzle in this roasted vegetable recipe is perfection.
The simple oil and seasoning makes these roasted veggies a favorite.
Recipe Ingredients + Notes
We selected a variety of cool weather vegetables that are colorful and delicious when roasted.
Brussels sprouts. These look like tiny cabbages and are delicious when roasted. They are often sold on the stalk. Just cut the individual sprouts from the stalk and proceed with the recipel
It’s a great addition to any roasted vegetable combo.
Timesaving Tip: grocery stores often sell fresh peeled, cubed butternut squash. This will save you the time preparing it.
Sweet Potato. Packed with flavor and nutrition, sweet potatoes add great flavor. As they cook the caramelize crust adds a savory compliment to their naturally sweet flavor.
Any color sweet potato can be used. Yams can be substituted too.
Carrots. Use larger carrots cut into 1-inch long pieces. Any color carrots can be used too!
Onion. Choose a large onion and cut it into 1/8’s wedges. As the vegetables cook the onion will separate and evenly spread amongst the other vegetables.
Any color onion can be used. Red onions are a bit sweeter when roasted.
Garlic. Whole peeled garlic cloves are added to the vegetables.
The Maple Mustard Sauce
This delicious sweet and savory sauce makes these vegetables a superstar dish. It’s simple and easy to prepare.
Olive Oil. Coats the vegetables perfectly for roasting adding some delicious flavor.
Maple Syrup. This adds a sweet note to the sauce.
Whole Grain Mustard. Also called Country Mustard, this style of mustard is rustic with whole mustard seeds in it. It has a great homey texture and delicious Dijon-type flavor. It’s less tangy than yellow mustard.
Salt. I recommend using Kosher salt. It’s a less salty flavored salt and distributes well when sprinkled over food.
Fresh Rosemary. Strong, aromatic rosemary punches up the flavor of the roasted vegetables. It’s added in sprigs so easy to remove when eating.
How to Substitute Different Vegetables
There are two tricks to making perfect roasted vegetables:
- Choose vegetables that have a similar density
- Cut the vegetables into similar sizes
This ensures all the vegetables will cook in the same amount of time.
This recipe uses winter vegetables and root vegetables which are more dense with lower moisture.
If you wanted to swap in something here are some other suggestions:
Regular potatoes or yams
Other winter squash; acorn, pumpkin, delicata. NOTE: delicata and acorn squash do not need to be peeled. The skin is edible.
How to Swap in Shorter Cooking Vegetables
The smaller the vegetables are cut the faster they will cook. If mixing longer cooking and shorter cooking vegetables, cut the long cook type into a smaller size.
How to Make it – Step-by-Step
Preheat oven to 425 degrees.
Arrange vegetables in a single layer on a sheet pan. Add rosemary sprigs on top. NOTE: the sheet pan can be lined with parchment paper if desired.
Drizzle evenly with the sauce.
Roast for cook time of 40-45 minutes. Flip the vegetables once or twice during cooking. Cook until the vegetables are cooked through (not mushy) and slightly charred.
Keep vegetables in a single layer for even cooking.
Turn the vegetables one to two times during cooking for even cooking.
What to serve with Roasted Vegetables
The simple answer is, anything! They go especially well with roasted meats. Here are some favorites:
- Easy Roast Turkey or Instant Pot Turkey Breast
- Boneless Pork Loin Roast with Garlic and Fresh Herbs
- Lemon Roasted Chicken
- Caribbean Slow Cooker Pot Roast
- Salt & Pepper Roasted Chicken Thighs
Store for up to 4 days in an airtight container in the refrigerator.
For a great leftovers recipe try vegetable sausage pasta. It uses grilled vegetables but use these leftovers instead!
More Recipes You’ll Love!
- Honey Mustard Chicken
- Cranberry Apple Skillet Chicken
- Pork Tenderloin in Mustard Caper Cream Sauce
- Roasted Spring Vegetables
- Creamed Corn
- Sheet Pan Maple-Mustard Salmon
Rosemary Maple Roasted Vegetables
- 1 pound Brussels sprouts halved
- 1 small Butternut squash peeled and cut into 1-inch cubes
- 1 large Sweet potato peeled and cut into 1-inch cubes
- 6 medium Carrots cut into 1” rounds
- 1 large Onion cut into 1/8ths (wedges)
- 6 cloves Garlic peeled and left whole
- 5 sprigs fresh Rosemary
- ¼ cup Olive oil
- 2 tablespoons Maple syrup
- 1 tablespoon whole grain Mustard
- ½ teaspoon Salt
- Preheat the oven to 425° F.
- Arrange the vegetables and rosemary on a 11-inch by 17-inch sheet pan.
- In a small bowl or jar, whisk together the olive oil, maple syrup, mustard, and salt.
- Drizzle the sauce over the vegetables and transfer to the oven.
- Roast for 40-45 minutes turning the vegetables once for even cooking. Cook until the vegetables are cooked through and starting to char just a bit. Remove the rosemary stems shaking off the leaves into the vegetables.
- Serve immediately or store in an airtight container in the refrigerator for up to 5 days.