Y’all know how much I love roasted vegetables — most of my side dishes start with a sheet pan, olive oil, salt and pepper. It’s such an easy, DELICIOUS way of eating veggies. This recipe uses the simple Roasting Rules, with an added balsamic vinegar maple syrup glaze on top. Just perfect for Thanksgiving! 

Best part about this easy side dish recipe is you can cut the carrots and onions a couple days ahead of time — then, toss with olive oil, salt, and pepper. Roast at 425˚ for about 15-20 minutes. Top with your glaze, and serve! These are even better the next day, dumped into a soup… Oh man! 

You don’t have to cut your carrots “on the bias” like I did — however, it makes them slightly more fancy. You know, “holiday” worthy. 

Balsamic Maple Roasted Carrots & Onions

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Prep Time 10 minutes

Cook Time 25 minutes

Total Time 35 minutes

Ingredients

• 6-8 carrots, washed well, and unpeeled, cut into chunks, "on the bias"
• 2 small yellow onions, sliced
• 2 tablespoons olive oil
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 2 tablespoons balsamic vinegar
• 2 tablespoons maple syrup

Instructions

Preheat oven to 425˚

Wash carrots well, cut on the bias into 3/4" pieces. Toss in a mixing bowl

Slice onions and toss in bowl with carrot and pour in olive oil, salt, and pepper. Toss well.

Throw onto a sheet pan and roast at 425˚ for 15 - 20 minutes

In a small bowl, mix balsamic vinegar and maple syrup.

After veggies are finished roasting, pour vinegar/syrup mixture over top and place back in oven

Roast 5 minutes more, then serve immediately.

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What easy thanksgiving side dishes do you make?? Do you like to try new ones each year?

You can save this recipe to your holiday boards on Pinterest!