Oven-Roasted Mixed Vegetables with a Maple Glaze (Vegan, Gluten-free)

Oven-roasted sweet potatoes with cauliflower and Brussels sprouts in a maple glaze
Oven-roasted sweet potatoes with cauliflower and Brussels sprouts in a maple glaze.
  • 50 mins
  • Prep: 10 mins,
  • Cook: 40 mins
  • Yield: 5 servings
Ratings (8)

Looking for the perfect oven-roasted mixed vegetables recipe for Thanksgiving, or just for a healthy family dinner side dish? Try this one. It's a quick and easy vegetarian vegetable side dish of oven-roasted mixed wintery vegetables in a lightly sweetened glaze made from maple syrup and butter or vegan margarine.

Heat up your oven and toss together a mix of sweet potatoes, cauliflowers and Brussels sprouts into a healthy and simple vegetable side dish to accompany any meal, and, of course, it's the perfect light side dish for your Thanksgiving or Christmas meal. Kids don't like Brussels sprouts? Swap them out for carrots, or just add more sweet potatoes and cauliflower. This is an extremely versatile dish that works well with just about any root vegetable: any kind of potato turnips would work well, and, I've even made this dish with daikon (Japanese radish). Next, I plan on trying it with leeks, so if you beat me to it, let me know how it goes!

This vegetable side dish is completely vegetarian, and, you can use vegan margarine instead of butter to make this oven-roasted vegetables vegan and a bit lighter, lower in fat and cholesterol-free. And with nothing more than vegetables, butter, maple syrup and a bit of salt and pepper, this side dish is suitable for those on a gluten-free diet.

See also: More vegetarian vegetable dishes for Thanksgiving

Oven-roasted sweet potatoes with cauliflower and Brussels sprouts recipe courtesy of North Carolina Sweet Potatoes.

What You'll Need

  • 1 pound sweet potatoes, sliced into 1/2-inch thick rounds
  • 1 medium head cauliflower (about 2 cups florets)
  • 9 ounces Brussels sprouts, halved (about 2 cups)
  • 2 tablespoons butter or vegan margarine
  • 1/4 teaspoon salt
  • 1/8 teaspoon ground black pepper
  • 2 tablespoons maple syrup

How to Make It

  1. First, preheat your oven to 400 degrees. On a rimmed baking pan, evenly scatter the chopped sweet potatoes, cauliflower and Brussels sprouts in a single layer and set aside.
  2. In a small microwavable bowl, place the butter or vegan margarine, maple syrup, salt and pepper and microwave on low setting, just until the butter or vegan margarine is melted, then give it a quick stir to combine everything.
  3. Immediately (before it cools!) pour this maple glaze over vegetables and sweet potatoes and gently toss it all together, to coat the vegetables and sweet potatoes as evenly as possible.
  1. Place the baking pan in the oven and cook until tender, about 40 minutes, stirring halfway through.

This healthy oven-roasted vegetable dish is vegetarian, vegan (if you use vegan margarine instead of butter) and gluten-free.