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.
‘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!
How To Make Oven Roasted Vegetables
This is one of the easiest recipes. It requires only simple ingredients and simple seasonings.
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.
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.
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
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.
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!
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Holiday Oven Roasted Vegetables
- Prep Time: 15 mins.
- Cook Time: 35 mins
- Total Time: 50 minutes
- Yield: 4 servings 1x
- Category: Side Dish
- Method: Baking
- Cuisine: Vegan
- Diet: Vegan
Description
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.
Ingredients
- 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
- 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.
- 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.
- Line a large baking sheet pan with parchment paper and spread the veggies out evenly.
- Bake for 35 minutes. The veggies should be crisp and tender. If not, cook for 5 more minutes.
- Serve immediately.
Notes
Keywords: holiday, christmas, thanksgiving, vegan, plant-based, oven roasted potatoes, side dish, healthy recipes
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?
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:)
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!
That’s awesome, Emily! And, love the change of veggies. Thanks for sharing!
My hubby and I say YUM!!!
Shane say…”Thank you!!!” 🙂 Blessings.
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!!!
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!
Do you think you could make this ahead, like the day before, and let it sit in the marinade until roasting?
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!
Thanks, you too!
Simple and delicious!