Go Back
+ servings
Oven roasted vegetables on tin foil
Print

Maple Sesame Roasted Veggies

A simple, easy oven roasted veggies recipe perfect for busy weeknights. Use as a side dish or toss the veggies into a pasta or stir fry.
Course Side Dish
Cuisine American
Keyword easy roasted vegetables, one pan vegetables
Prep Time 10 minutes
Cook Time 45 minutes
10 minutes
Total Time 1 hour 5 minutes
Servings 2 servings
Calories 498kcal

Equipment

  • Large cooking tray
  • Silicone cooking mat (optional)

Ingredients

  • 2 beets peeled and thinly sliced
  • 2 carrots large, peeled and sliced
  • 2 parsnips large, peeled and sliced
  • 15 brussels sprouts de-stemmed and quartered
  • 3 tbs avocado oil
  • 1 teaspoon sea salt
  • 1 tbs olive oil
  • 1 teaspoon soya sauce
  • 1 teaspoon apple cider vinegar
  • 1 teaspoon apple cider vinegar
  • 1/2 teaspoon ginger
  • 1 teaspoon maple syrup

Instructions

  • Preheat the oven to 375 degrees.
  • Prep all the veggies and place them in a large bowl. Drizzle
    with oil and sprinkle the seat salt. Toss to coat.
  • Line a pan with parchment paper. Spread the vegetables out
    evenly. Cook for twenty minutes. Use a spatula to toss the veggies.
  • Cook another 25 minutes.
  • Meanwhile, whisk together all the ingredients for the sauce.
  • When the veggies are done. Remove them from the oven and
    pour the sauce overtop. Use the spatula to toss and spread them around. Return
    them to the oven and turn the oven off.
  • Let them sit for tem minutes to absorb the sauce. Sprinkle with sesame seeds and enjoy

Notes

The nutritional facts are calculated based on the entire side dish. Divide them by two for a serving size.

Nutrition

Calories: 498kcal | Carbohydrates: 57g | Protein: 9g | Fat: 29g | Saturated Fat: 4g | Sodium: 1488mg | Potassium: 1597mg | Fiber: 17g | Sugar: 21g | Vitamin A: 11292IU | Vitamin C: 155mg | Calcium: 149mg | Iron: 4mg