maple roasted harvest vegetables

maple roasted harvest vegetables |

It’s one of the most delicious ways to enjoy your vegetables.

Here, I’m using rainbow carrots- a mix of purple, yellow, light and dark orange- and a full pound of brussels sprouts. Parsnips also join the party, lending their subtle gingery flavor.

For the glaze (so good!), the combo includes tangy country mustard, maple syrup and apricot jam to balance the flavors. It gets all sticky and caramelized when baked.

Speaking of sticky, normally, I would line my sheet pan with parchment for easy clean up, but I’m a bit fond of the darkened almost burnt bits that stick to the bottom of the pan. I pick at those crispy bits first.

Once everything is tossed together and thoroughly seasoned, roast for about 30 minutes.

maple roasted harvest vegetables |

A few tips for success:

  • Be sure to cut the vegetables to the sizes specified in the recipe below. Otherwise, they won’t cook simultaneously- you’ll have some soft and some undercooked. The parsnips, believe it or not, cook faster than you’d think.
  • To prep this in advance (up to 3 days ahead of time), peel, trim, and cut the vegetables to size. Wrap veggies in a damp paper towel and throw in a zip-loc bag until ready to use. Make the glaze and chill.
  • If you’d like, make a double batch of glaze and slather it over baked chicken or salmon for dinner.
  • Do not overcrowd the pan (I’m sure you heard this before!). Your vegetables will steam instead of roast. It’s not the end of the world if this happens, but when in doubt, give them room to groove.

maple roasted harvest vegetables |

To serve, drizzle a spoonful of reserved glaze over the top for extra glossy shine.

That’s it.

maple roasted harvest vegetables
Prep time
Cook time
Total time
Serves: 4
For the Glaze
  • ¼ c country mustard
  • 2 tbsp pure maple syrup
  • 2 tbsp apricot jam
  • 2 tbsp olive oil
Mixed Vegetables
  • 4 medium carrots, assorted colors, peeled
  • 4 parsnips, peeled
  • 1 lb brussels sprouts
  • coarse salt & freshly ground black pepper
*Kitchen Notes: To prep this in advance (up to 3 days ahead of time), peel, trim, and cut the vegetables to size. Wrap veggies in a damp paper towel and throw in a zip-loc bag until ready to use. Make the glaze and keep chilled. Remove both the vegetables and glaze from the fridge 30 minutes prior to roasting to take the chill off.
  1. Preheat you oven to 425 F. Grab a rimmed sheet pan.
  2. Mix the glaze ingredients together in a small bowl. Set aside.
  3. Cut the carrots into ½-inch wands.
  4. Cut the parsnips into 1-inch wands. Quick tip- if your parsnips are very tapered, quarter the top portion and keep the rest whole.
  5. Trim the ends from the brussels sprouts. Cut them in half, or into quarters if they are large.
  6. Tip all of the vegetables onto your sheet pan, in one single layer. Do no overcrowd. Pour the glaze over the top, reserving 2 tablespoons for serving. Season well with salt and pepper. Mix well to combine (I do this with my hands).
  7. Roast for 25-30 minutes. Check on them at the 15 minute mark. The vegetables are ready when tender and caramelized.
  8. To serve, add the vegetables to a serving bowl. Drizzle the remaining glaze over the top. Enjoy warm.



  1. says

    Roasted veggies have never looked so beautiful! I love the sound of that glaze, especially with the apricot jam paired with the mustard. Sweet and tangy is always the way to go! And I am right there with you on picking at the crispy bits…they are the best part!

    • Emilie says

      Hi Julia, thank you! The apricot jam is the best! I find that it cuts the maple sweetness in the glaze and gives the vegetables that extra glossy finish. The flavor is nice too, paired with the country mustard. And yes, to crispy bits! xo

  2. says

    Aren’t roasted veggies just the best this time of year? I love the heartiness of winter veg and how well they hold up to a good roast. This version here sounds absolutely fantastic! And that dressing. You had me at apricot jam :). Happy winter-y fall Emilie, hope you and your family are having a wonderful one!

    • Emilie says

      Absolutely. I’ll take roasted veggies any time of year for that matter! Happy winter-y fall to you too, my friend! xoxo

    • Emilie says

      Hello Linda! The glaze is wonderful. I use apricot jam as a base for many glazes, including sweet tarts; it the fruit a nice glossy sheen. I hope you like the recipe! It’s will make a great side dish or vegetarian main for lunch. Perhaps with a dollop of greek yogurt and some cooked grains… xo

  3. says

    emilie you have my heart splayed out on a sheet pan here. roasted vegetables are one of the most comforting preparations in the colder weather – i’ve been curiously experimenting (and the truth wouldn’t be amiss if i said my mouth was full of roasted vegetables right now!). i really adore that you included parsnips, and the combination of maple, mustard, and apricot jam is perfect. ♥

    • Emilie says

      You are too sweet. I squeal with delight the minute parsnips come into season; I think they’re highly underrated. I also find their size and shape quite interesting, the fact it varies from parsnip to parsnip. Some are super fat and some super, super skinny! They really work well here, paired withe the sweet and tangy glaze. I hope you give it a shot- I’m sure you can experiment with any combo of roasted veggies! xoxo

  4. says

    Room to groove. I love it. I am such a fan of roasted veggies, especially root veggies and brussels sprouts, so this is right up my alley. Brava!

    • Emilie says

      It’s true! It’s the only way to get good caramelization. But I don’t have to tell you that ;) Have any good sprout recipes? I’m looking to try some new things! xo

  5. says

    I love all the bright colors in this dish. Pretty foods are the best! I’m going to make this in hopes that it will get my kiddos to at least try brussel sprouts! :)

    • Emilie says

      Thank you Kalee! It’s funny you mention kids- I wasn’t able to get them to eat this, but, my oldest finally tried cauliflower for the first time! I wanted to scream from the rooftops! I just roasted a whole head of cauliflower with salt and a little paprika and he loved it. I then went on to buy yellow and purple cauliflower to see if that would entice him as well (pretty food). Fingers crossed.

    • Emilie says

      Welcome, Jennifer! Aren’t they so pretty? I love the purple ones… It makes creating (and eating!) so much fun. xo

  6. says

    I’m gushing over that glaze, Emilie. No doubt country mustard with maple syrup is through the roof outstanding, but adding that little bit of apricot Jam? Just give me a spoon! I’ve gotta give this a go… and I too have all the ingredients to whip this one out! Delicious my dear! :D

    • Emilie says

      I love apricot jam. Always have. But my husband- oh my goodness, it’s his favorite! He tells me it’s a ‘South African’ thing. His whole family loves it. Apricot jam is used widely in SA style cooking.My husband also makes a killer grilled cheese with it too… xoxo

    • Emilie says

      Yes! If you like country mustard, I also have a recipe for roasted cauliflower with mustard, onions and thyme (just search on the site). It’s delicious; the mustard adds tang and the onions get all caramelized and sweet. I hope you enjoy!

  7. says

    You know what I am so jealous about? How simple your recipes are Emilie! I mean these vegetables look so good. If I tried my hand at them I’d end up adding a million spices! Argh!
    What a rainbow of vegetables. I think you might have me knocking at your door today demanding some! :)

    • Emilie says

      Thank you, Rakhee! I would love to learn more about cooking with a million spices. Your cooking is divine. So, just come over already, okay? xoxo

  8. says

    Agreed re parchment paper! It makes clean up easier, but the dark bits are the best part of roasted veg. I love the idea of adding apricot jam to the veg.

    • Emilie says

      You too? Normally, I would use a sheet of parchment, but there’s something special about crispy bits of glaze! Definitely try the apricot jam; we like it because it cuts though the maple flavor adding a bit more dimension to the glaze. Works well on chicken and salmon too :)

    • Emilie says

      Awesome! Yes! It can be made in advance. I mention this the recipe above, but I will copy it here for you as well. Just a heads up- I prefer to prep the vegetables in advance as opposed to roasting them advance. It takes the same amount of time to cook from scratch vs. reheating and the dish will look more vibrant.

      Kitchen Notes: To prep this in advance (up to 3 days ahead of time), peel, trim, and cut the vegetables to size. Wrap veggies in a damp paper towel and throw in a zip-loc bag until ready to use. Make the glaze and keep chilled. Remove both the vegetables and glaze from the fridge 30 minutes prior to roasting to take the chill off.

  9. GreenearthDiva says

    I am going to try this for Christmas, the colors look like a Holiday Tree and the crunch is like walking on the fall leaves.

    I always bring a veggie dish to my daughter’s house for the holiday, this will be one.

    Once again, thank you for all your plates of flavours….

  10. vivian says

    These were a big hit at our house, even with the people who think they don’t like Brussel’s sprouts. My oven is very slow, so I cooked them for 40 minutes nd they were perfect. Thanks for a great recipe!

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