When the air turns crisp, I crave a sheet pan piled high with caramelized veggies, glossy with a tangy balsamic glaze. This is my go-to cozy side that tastes like fall and fits weeknights or holiday tables alike.
Roasted Autumn Vegetables with Balsamic Glaze
Equipment
- 1 Rimmed baking sheet preheated
- 1 Large bowl
- 1 Small saucepan
Ingredients
Vegetables
- 2 cups butternut squash peeled, diced 3/4-inch cubes
- 2 cups Brussels sprouts trimmed and halved
- 1 large sweet potato cut into 3/4-inch cubes
- 2 medium carrots sliced into 1/2-inch coins
- 1 small red onion cut into 8 wedges
- 2 tbsp extra-virgin olive oil
- 1.5 tsp kosher salt plus more to taste
- 0.5 tsp black pepper freshly ground
- 1 tsp fresh thyme leaves
- 1 tsp fresh rosemary chopped
- 3 cloves garlic minced
Balsamic glaze
- 3 tbsp balsamic vinegar
- 1 tbsp pure maple syrup
- 1 tsp Dijon mustard
- 1 pinch red pepper flakes optional
- 1 tbsp extra-virgin olive oil remaining
Finishes (optional)
- Chopped parsley for serving
- Flaky salt for serving
- Toasted walnuts or pepitas for serving
Instructions
Preparation & Roasting
- Place a large, rimmed baking sheet on the middle rack and preheat to 425 F (220 C). A hot pan jump-starts caramelization.
- Cut everything into similar 1/2 to 3/4 inch pieces. Pat vegetables dry with a towel to remove surface moisture.
- In a large bowl, toss vegetables with 2 tbsp olive oil, salt, pepper, thyme, rosemary, and garlic until evenly coated.
- Carefully pull the hot sheet pan from the oven. Spread vegetables in a single layer without crowding. Roast 20 minutes, then toss and roast 10 to 15 minutes more until tender with browned edges.
Glaze & Finish
- While veggies roast, simmer balsamic vinegar, maple syrup, Dijon, red pepper flakes, and remaining 1 tbsp olive oil in a small saucepan over medium heat for 2 to 3 minutes until slightly syrupy. Remove from heat.
- Drizzle the glaze over the hot vegetables and toss on the pan. Return to the oven for 3 to 5 minutes to set the glaze. Sprinkle with flaky salt, parsley, and nuts if using.
- Taste and adjust salt or acidity. Serve warm.
Notes
Why You’ll Love This Roasted Autumn Vegetables with Balsamic Glaze
- Perfectly caramelized edges with a glossy sweet-tangy finish.
- Flexible veggie mix so you can use what you have.
- Hands-off roasting makes it weeknight-easy.
- Balanced flavors that pair with almost any main.
- Great for meal prep with simple reheating.
Roasted Autumn Vegetables with Balsamic Glaze Ingredients & Substitutions
- 2 cups peeled, diced butternut squash, 3/4 inch cubes (swap: kabocha or delicata, no need to peel delicata)
- 2 cups Brussels sprouts, trimmed and halved (swap: broccoli florets)
- 1 large sweet potato, 3/4 inch cubes (swap: Yukon Gold potatoes)
- 2 medium carrots, 1/2 inch coins (swap: parsnips)
- 1 small red onion, cut into 8 wedges (swap: shallots)
- 3 tbsp extra-virgin olive oil, divided
- 1 1/2 tsp kosher salt, plus more to taste
- 1/2 tsp freshly ground black pepper
- 1 tsp fresh thyme leaves and 1 tsp chopped rosemary (swap: 1 tsp Italian seasoning)
- 3 garlic cloves, minced (swap: 1/2 tsp garlic powder)
- 3 tbsp balsamic vinegar
- 1 tbsp pure maple syrup (swap: honey)
- 1 tsp Dijon mustard
- Pinch red pepper flakes, optional
- Finishes: chopped parsley, flaky salt, toasted walnuts or pepitas
Makes 4 to 6 side-dish servings.
Step-by-Step Instructions to Make Roasted Autumn Vegetables with Balsamic Glaze
Step 1: Preheat the oven and sheet pan
Place a large, rimmed baking sheet on the middle rack and preheat to 425 F (220 C). A hot pan jump-starts caramelization.
Step 2: Prep the vegetables
Cut everything into similar 1/2 to 3/4 inch pieces. Pat vegetables dry with a towel to remove surface moisture.
Step 3: Season
In a large bowl, toss vegetables with 2 tbsp olive oil, salt, pepper, thyme, rosemary, and garlic until evenly coated.
Step 4: Roast
Carefully pull the hot sheet pan from the oven. Spread vegetables in a single layer without crowding. Roast 20 minutes, then toss and roast 10 to 15 minutes more until tender with browned edges.
Step 5: Make the balsamic glaze
While veggies roast, simmer balsamic vinegar, maple syrup, Dijon, red pepper flakes, and remaining 1 tbsp olive oil in a small saucepan over medium heat for 2 to 3 minutes until slightly syrupy. Remove from heat.
Step 6: Glaze and finish
Drizzle the glaze over the hot vegetables and toss on the pan. Return to the oven for 3 to 5 minutes to set the glaze. Sprinkle with flaky salt, parsley, and nuts if using.
Step 7: Taste and serve
Taste and adjust salt or acidity. Serve warm.
Tips for Success
- Preheat the pan for extra crisp edges.
- Do not overcrowd. Use two pans if needed so veggies roast instead of steam.
- Uniform cuts ensure even cooking.
- Dry the vegetables before seasoning to encourage browning.
- Convection fans on: reduce time slightly and check early.
- Add the glaze at the end so sugars do not burn.
Variations of Roasted Autumn Vegetables with Balsamic Glaze
- Root medley: add parsnips, turnips, or beets. Roast beets on a corner of the pan to avoid staining everything.
- Spice route: try smoked paprika and cumin, or a pinch of cinnamon and nutmeg for warm vibes.
- Cheesy finish: crumble goat cheese or feta just before serving.
- Protein boost: add drained chickpeas to the pan for the last 15 minutes.
- Grain bowl: toss with farro or quinoa and a handful of arugula.
- Fruity pop: add dried cranberries or diced apple in the final 5 minutes.
Serving Suggestions: What to Pair with Roasted Autumn Vegetables with Balsamic Glaze
- Roast chicken, turkey, or pork tenderloin.
- Pan-seared salmon or maple-glazed tofu.
- Over creamy polenta, mashed potatoes, or herbed quinoa.
- With a simple green salad and crusty bread for a light supper.
- Finish with a drizzle of tahini or a spoon of pesto.
Storage & Reheating Instructions
- Cool within 2 hours, then refrigerate in an airtight container up to 4 days.
- Reheat on a sheet pan at 400 F (205 C) for 8 to 12 minutes, or in an air fryer at 375 F (190 C) for 5 to 7 minutes.
- Skillet method: rewarm in a film of oil over medium heat until edges re-crisp.
- Freeze on a tray, then transfer to a freezer bag for up to 2 months. Reheat directly from frozen at 425 F (220 C) until hot, then add fresh glaze.
- Leftovers ideas: tuck into omelets, grain bowls, quesadillas, or salads.
Memories Made Around the Table
On our first chilly night each fall, I toss a pan of these veggies in the oven. The kitchen fills with the smell of thyme and balsamic, and everyone drifts in, forks at the ready.
FAQs
Can I roast frozen vegetables?
Yes. Do not thaw. Toss with oil and seasonings, then roast on a preheated pan. Expect a few extra minutes and slightly softer texture.
How do I keep vegetables from getting soggy?
Dry them well, use high heat, preheat the pan, and spread in a single layer with space between pieces.
Which vegetables cook at the same rate?
Brussels sprouts, squash, sweet potatoes, and carrots work well together when cut to similar sizes. More delicate veg like broccoli needs a few minutes less.
Can I make this ahead?
Yes. Roast the vegetables up to 3 days ahead. Reheat until hot, then glaze and return to the oven for a few minutes to set.
Can I substitute honey for maple syrup?
Absolutely. Honey is slightly sweeter, so start with a little less, then adjust to taste.
Final Thoughts
Simple ingredients, a hot oven, and a glossy balsamic finish make these vegetables irresistibly cozy. If you make them, leave a note with your favorite veggie combo. Happy roasting.