Thanksgiving recipe number one is served! This Maple Balsamic Roasted Vegetable dish makes for the most colorful and delicious addition to the Thanksgiving menu. What I love about about this one is that it is relatively healthy compared to the carb/dairy heavy sides that I’m sure we all will have plenty of! And the maple glaze makes for that savory sweet flavor that will have me going back to the table more times than one. I hope you guys enjoy.




  • 2 medium sweet potatoes, peeled, cut into 1” chunks

  • 4 large carrots, sliced thicker

  • 4 parsnips, sliced thicker

  • 2 purple sweet potatoes, peeled and sliced

  • 1 red onion, quartered and halved again

  • 2 tbs maple syrup

  • 3 tbs balsamic vinegar

  • 2 tbs extra virgin olive oil

  • 1/2 tsp fresh thyme leaves

  • 3 springs fresh rosemary

  • fresh ground pepper

  • pinch kosher salt


  1. Preheat oven to 375 F and line a baking sheet with parchment paper.

  2. Cut vegetables, keeping them around same size. Place them into a large bowl.

  3. Whisk together vinegar, maple syrup, olive oil and herbs. Pour over chopped vegetables, tossing them together so all vegetables are coated.

  4. Pour onto baking sheet and arrange them evenly on pan.

  5. Place sheet pan into pre-heated oven and roast for 45 mins until tender.

  6. Remove from oven and place into a serving dish. Garnish with fresh rosemary.

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