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Holiday Oven Roasted Vegetables

  • Author: Shane Martin
  • Prep Time: 15 mins.
  • Cook Time: 35 mins
  • Total Time: 50 minutes
  • Yield: 4 servings 1x
  • Diet: Vegan


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.



  • 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

  • 1/2 c. chopped pecans, walnuts, or almonds (optional)
  • 1/2 c. dried cranberries (optional)


  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.


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.

  • Category: Side Dish
  • Method: Baking
  • Cuisine: Vegan

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