• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar

Shane & Simple

  • Recipes
  • Main Dishes
  • Side Dishes
  • About
    • Subscribe
    • Contact
    • Work With Me
  • ebooks
    • Meal Planner
    • 5 Day Kickstart
    • 5 Day Kickstart (printable version)
menu icon
go to homepage
  • about
  • recipes
  • blog
  • subscribe
  • contact
  • Connect

    • Facebook
    • Instagram
    • Pinterest
  • subscribe
    search icon
    Homepage link
    • about
    • recipes
    • blog
    • subscribe
    • contact
  • Connect

    • Facebook
    • Instagram
    • Pinterest
  • ×

    Home » Recipes

    Holiday Oven Roasted Vegetables

    Jump to Recipe·Print Recipe

    These Holiday Oven Roasted Vegetables made with tamari, balsamic vinegar, and maple syrup are the perfect holiday side dish! Oil-free, gluten-free, healthy, and absolutely delicious.

    Holiday oven roasted vegetables on tray with spoon.

    ‘Tis the season of casseroles, casseroles, and more casseroles. I’m not complaining. But, after a while, I start to crave something a little less rich and heavy. This delicious medley of brussels sprouts, potatoes, carrots, and onion are perfect for that craving. And, no other combination represents the holidays as well as this one.

    Oh, wanna hear something really great about this roasted vegetables recipe? It’s completely oil-free! That’s right. Free from all the unwanted and unnecessary fat and calories. As they should be.

    Ready to roast vegetables? Let’s do it!

    Carrots, potatoes, onion, and brussels sprouts on tray.

    Table of Contents

    • How To Make Oven Roasted Vegetables
    • More Oil-Free Holiday Side Dishes
    • Holiday Oven Roasted Vegetables

    How To Make Oven Roasted Vegetables

    This is one of the easiest recipes. It requires only simple ingredients and simple seasonings.

    Roasted vegetables on baking sheet.

    Start by preheating your oven to 425 degrees. While the oven is heating add the balsamic vinegar, tamari, maple syrup, thyme, and rosemary to a small bowl and mix.

    Toss all the veggies into a large mixing bowl and pour the balsamic maple mixture over the vegetables. Use a wooden spoon or your hands to mix the vegetables until they’re well coated with the marinade.

    Vegetables in a bowl with marinade.

    Next, line a large baking sheet pan with parchment paper and spread the vegetables out evenly. Place them in the oven and let them cook for about 35 minutes or until the veggies are tender.

    Now, just take them out of the oven and enjoy.

    Oven roasted vegetables on baking sheet.

    That’s it! Easy Holiday Oven Roasted Vegetables made without any oil. I love roasted vegetables and this is my favorite way to make them. I’m pretty sure you’ll love how easy and delicious they are as well.

    More Oil-Free Holiday Side Dishes

    • Vegan Sweet Potato Casserole
    • Wild Rice Stuffing
    • Easy Skillet Green Beans
    • Oil-Free Oven Roasted Potatoes
    Oven roasted vegetables.

    I hope you enjoy these Holiday Oven Roasted Vegetables. They’re…

    • Easy to make
    • Oil-free
    • Quick
    • Full of flavor
    • Beautiful
    • Healthy
    • Perfect for November or December
    • Versatile
    • & Absolutely Delicious

    These Holiday Oven Roasted Vegetables are the perfect side dish for my Vegan Holiday Roast or Chickpea Vegan Meatloaf.

    Oven roasted vegetables on tray with a spoon.

    If you make this recipe let me know. Be sure and leave a comment below with a star rating. And, share a picture on Instagram with the hashtag #shaneandsimple. I want to see your work. Enjoy!

    Print
    clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon

    Holiday Oven Roasted Vegetables

    ★★★★★

    5 from 6 reviews

    Print Recipe

    These Holiday Oven Roasted Vegetables made with tamari, balsamic vinegar, and maple syrup are the perfect holiday side dish! Oil-free, gluten-free, healthy, and absolutely delicious.

    • Total Time: 50 minutes
    • Yield: 4 servings 1x

    Ingredients

    Scale
    • 1 lb. brussels sprouts, trimmed and cut in half
    • 1 lb. small potatoes (tri-color), cut in half
    • 1 medium red onion, largely chopped
    • 2 medium carrots, sliced
    • 2 Tbsp balsamic vinegar
    • 2 Tbsp low-sodium tamari (soy sauce if not gluten free)
    • 2 Tbsp maple syrup
    • 1 tsp. dried rosemary 
    • 1 tsp. dried thyme
    • salt & pepper to taste

    Optional Add-ins

    • ½ c. chopped pecans, walnuts, or almonds (optional)
    • ½ c. dried cranberries (optional)

    Instructions

    1. Preheat oven to 425°F. While the oven is heating up whisk the balsamic vinegar, tamair sauce, maple syrup, rosemary, and thyme together in a small bowl and set aside.
    2. Put the veggies in a large mixing bowl and pour the balsamic mixture over them. Use a wooden spoon or your hands to mix the veggies in the marinade until they are well coated.
    3. Line a large baking sheet pan with parchment paper and spread the veggies out evenly.
    4. Bake for 35 minutes. The veggies should be crisp and tender. If not, cook for 5 more minutes.
    5. Serve immediately.

    Equipment

    Parchment Paper

    Buy Now →

    Cutting Board

    Buy Now →

    Notes

    If you are using the cranberries and pecans simply add the cooked veggies to a large mixing bowl and stir in the pecans and cranberries.

    • Author: Shane Martin
    • Prep Time: 15 mins.
    • Cook Time: 35 mins
    • Category: Side Dish
    • Method: Baking
    • Cuisine: Vegan
    • Diet: Vegan

    Nutrition

    • Serving Size:
    • Calories: 195
    • Sugar: 14.4 g
    • Sodium: 330.1 mg
    • Fat: 0.7 g
    • Carbohydrates: 43.5 g
    • Fiber: 8 g
    • Protein: 7.4 g
    • Cholesterol: 0 mg

    Keywords: holiday, christmas, thanksgiving, vegan, plant-based, oven roasted potatoes, side dish, healthy recipes

    THANKS SO MUCH FOR YOUR SUPPORT!

    Donations and tips are more than welcome and help to keep this site running.
    CLICK here to donate and show your support!

    « Instant Pot Vegetable Soup
    Vegetarian Minestrone Soup »

    Reader Interactions

    Comments

    1. Emma

      October 11, 2021 at 2:30 am

      I liked it but it didn’t pass for my 2 year old because we’ve always had veggies in butter and a light sprinkle of salt . Any ideas on similar taste to butter ?
      Thanks

      ★★★★★

      Reply
    2. Sunny White

      August 08, 2020 at 4:04 pm

      I love your recipes but I wish I could copy and paste the pictures of them when I print them out. For some reason I can’t do that on your site. Is there a way to make that happen?

      ★★★★★

      Reply
      • Shane Martin

        August 08, 2020 at 5:31 pm

        Hi, Sunny! I could set it up for that. But, it uses so much ink and I hate for people to waste their ink. I might reconsider at some point:)

        Reply
    3. Emily

      January 08, 2020 at 9:35 pm

      Tried it again – this time with different veg – broccoli, green beans, brussels, onion and potatoes – wow! With those I probably should have baked for 30-32 minutes, rather than the full 35 but sooo very good, the onions perfectly caramelized and everything beautifully crisp-tender!

      ★★★★★

      Reply
      • Shane Martin

        January 09, 2020 at 2:10 pm

        That’s awesome, Emily! And, love the change of veggies. Thanks for sharing!

        Reply
    4. Emily

      December 28, 2019 at 10:14 pm

      My hubby and I say YUM!!!

      ★★★★★

      Reply
      • Shane Martin

        December 29, 2019 at 9:36 am

        Shane say…”Thank you!!!” 🙂 Blessings.

        Reply
    5. Lindsay

      December 22, 2019 at 12:19 am

      O-M-Goodness, you brilliant man! I cannot confirm nor deny if I almost ate the whole batch… I didn’t have brussel sprouts or tri-colored potatoes on hand, so instead used russet potatoes and sliced zucchini. It turned out INCREDIBLE! This is probably going to be a meal that is eaten every week, if not more… Thank you!!!

      ★★★★★

      Reply
      • Shane Martin

        December 22, 2019 at 9:35 am

        I’ll confirm…I ate the whole batch. LOL! Thank you so much and so glad you liked it. Simple food and simply delicious. Merry Christmas!

        Reply
    6. Jennifer

      December 21, 2019 at 8:57 am

      Do you think you could make this ahead, like the day before, and let it sit in the marinade until roasting?

      Reply
      • Shane Martin

        December 21, 2019 at 10:00 am

        Hi, Jennifer. Yes, you for sure can prep ahead of time. I wouldn’t do it the day before because the veggies could become pretty soft and wilt if they sit for too long in the liquid. I usually recommend no more than 4 hours or so. But, that is just my preference. I hope this helps and good luck. Merry Christmas!

        Reply
        • Jennifer

          December 21, 2019 at 12:50 pm

          Thanks, you too!

          Reply
    7. Shane Martin

      December 11, 2019 at 1:42 pm

      Simple and delicious!

      ★★★★★

      Reply

    Let Me Hear From You! Cancel reply

    Your email address will not be published. Required fields are marked *

    Recipe rating ★☆ ★☆ ★☆ ★☆ ★☆

    Primary Sidebar

    Hey, I’m Shane!

    I share healthy vegan recipes that are practical, affordable, anyone can make and everyone will love!

    About Me →

    SUBSCRIBE

    Footer

    ↑ back to top

    Info

    • About
    • Contact
    • Shop
    • Privacy Policy
    • Disclaimer
    • Content Policy

    Follow

    • Subscribe
    • Facebook
    • Pinterest
    • Instagram

    Recipes

    • All Recipes
    • Recipe Round-Ups
    • Pantry Staple Recipes

    As an Amazon Associate, I earn from qualifying purchases.

    Copyright © 2022 Shane & Simple LLC