These Balsamic Maple Rosemary Roasted Veggies are full of flavor and come together quickly. Perfect for a weeknight meal addition, or to impress your holiday guests.
If you’re local to Charlotte, I’ll be on the Local Morning Break news this morning at 9am sharing a fun Thanksgiving recipe 🙂 (UPDATE: Here’s the segment) I’ll make sure to report back to let you know how it goes, but follow along on Instagram for behind the scene news!
Today, I’m sharing another fun recipe that will be perfect for your holiday get togethers. Plural – this is great for both Thanksgiving and Christmas.
I’m kind of having a Thanksgiving identity crisis because we’ll be in South Africa, and I’m assuming it will be a little non-traditional. Which is all well and good, but I do love the traditional Thanksgiving choices. Last year, my roasted garlic turmeric parsnip fries made an appearance at the table (before I shared them on the blog) so I wanted to create another fun veggie side dish for the occasion.
Sidenote -> I have ordered an official safari hat, and some other safari like tops. You guys, I am going to look stylish. Don’t worry, I plan to share many a photos from our trip when we return, so you will know how to plan for a safari if you ever go on one in the future.
Okay, back to the recipe. Have I told you guys that I really like brussel sprouts? Because I do. I love them roasted. This dish will turn brussel sprout haters into lovers, I can guarantee it. Usually, I’m all for frozen veggies because they are super convenient. But, I recommend buying FRESH brussel sprouts for this recipe. They crisp up better and there’s something to be said about crisp, flavorful brussel sprouts.
And a dish that can be made on one pan. Sheet pan dinners for the win! There’s a perfect sweet-savory glaze with the maple balsamic combination. Plus, a little tartness from the cranberries. So many flavors but so much goodness.
While I love all of the traditional Thanksgiving foods (homemade mashed potatoes, fried turkey (have you ever deep fried it? SO GOOD), sweet potato and green bean casserole, cranberry sauce, I often like to add a new twist each year. Try a new recipe, or add a new veggie side dish. I love the color and flavors that veggies can bring to side dishes so I usually find a way to include them. And if you like to include some new veggies too, let’s be friends. And you can try this!
Some other Thanksgiving favorites:
- Butternut Squash, Beet and Barley Salad with Apple Maple Vinaigrette
- Vegetarian Spaghetti Stuffed Squash Boats
- Buttery Cheesy Smashed Sweet Potatoes
- Roasted Garlic Turmeric Parsnip Fries
- Pumpkin Crockpot Chili
- Quinoa Chocolate Chip Apple Crumble (Gluten Free)
Balsamic Maple Rosemary Roasted Veggies
- 5-6 large carrots, cut in 1 ½ inch thick slices
- 1 pound brussel sprouts, halved
- 1 cup cranberries
- 3 tbsp olive or avocado oil
- ¼ cup maple syrup
- 2 tbsp balsamic vinegar
- 1 tsp sea salt
- 1 tsp black pepper
- 11/2 tsp rosemary, diced (about 1 sprig)
- Preheat oven to 425 degrees.
- Slice carrots and brussel sprouts and put aside. To a large bowl, add carrots, brussel sprouts and cranberries.
- In small bowl, combine oil, maple syrup, balsamic vinegar, salt, pepper, and rosemary.
- Place vegetables on large baking sheet and pour mixture over them.
- Roast for 25-30 minutes, or until vegetables turn brown and tender
Don’t just limit this to Thanksgiving, though. Actually, with the festive brussel sprouts and red cranberries, this is perfect for the Christmas holiday season, too!
Pin it for later!
Do you have any Thanksgiving traditions? I love hearing about others’ traditions.