Oven Roasted Vegetables with Maple Glaze

Oven Roasted Vegetables with Maple Glaze, Finished with a crispy bacon bow! One of our favorite Christmas vegetable dishes. Also great for Thanksgiving!

Oven Roasted Vegetables #ASpicyPerspective

Bacon Wrapped…

Oven Roasted Vegetables with Maple Glaze ALL wrapped in bacon. I have a theory that if you wrap anything in bacon, it becomes mysteriously delicious.

Does anyone share this theory with me? Bacon Wrapped Cardboard… Shoes… Parsnips.

Just kidding. I love parsnips. Yet I know three other people that happen to live in my house who would rather tackle eating a sneaker than a parsnip.

However, tie those parsnips up in bacon and drizzle them with cider maple glaze, and we have a different scenario on our hands.

Oven Roasted Vegetables

Oven Roasted Vegetables with Maple Glaze are a surefire way to get your kids to eat their veggies, and will make a great addition to any holiday meal this season.

They are visually appealing and individually portioned. Roasted vegetable bundles are a great side dish for any meal, even Thanksgiving!

Roasted Vegetables Thanksgiving #ASpicyPerspective

Roasted Vegetable Ingredients List

  • Carrots – For color and sweetness.
  • Parsnips – Offer an earthy bitter note to this recipe.
  • Asparagus – Perky and crisp
  • Thick-cut bacon – What brings these little bundled beauties together.
  • Pure maple syrup – The perfect touch of sweetness in the glaze.
  • Apple cider vinegar – For tang.
  • Ground cumin and ginger – Spicy depth adds that little extra something.
  • Salt and Black Pepper– Always needed.

How To Roast Vegetables In The Oven

Instructions

  1. Preheat the oven to 450 degrees F, and line a rimmed baking sheet with foil or parchment paper. Trim all the veggies, cutting the carrots and parsnips into long pieces approximately the same size as the asparagus.
  2. Separate the vegetables into bundles with about 3 asparagus spears, 3 carrot spears, and 3 parsnip spears in each bundle. Tie each bundle with a piece of bacon and lay them on the baking sheet. Sprinkle with salt and pepper.
  3. Roast veggies in the oven for 20 minutes. Meanwhile, whisk the ingredients for the glaze together for a great flavor. After 20 minutes, drizzle the glaze over the veggies and place them back in the oven for another 5 minutes, until tender. Serve warm.

Warning: This is not a great make-ahead recipe. The taste of the bacon and asparagus is best when fresh out of the oven. However, you can prep the bundles and make the glaze a day ahead. Then refrigerate until ready to roast.

See the recipe card below for how to make Oven Roasted Vegetables Recipe with Maple Glaze. Enjoy!

Christmas Vegetable Dishes #ASpicyPerspective

Wait, But Aren’t Parsnips Bitter?

The slightly bitter quality of parsnips actually balances the sweetness of the carrots and glaze to make a decidedly well-rounded dish.

Who would have thunk?!

Oven Roasted Vegetables with Maple Glaze is a new Collier family favorite… even with the parsnips!

Recipe Swaps and Variations

Add some red pepper flakes if you want to spice things up a little, or add garlic powder for a bit of zest!

You can swap any dense vegetable that can be cut into long thin strips, like celery root, large beets, or broccolini.

The Perfect Thanksgiving or Christmas Vegetable Side Dish

Consider adding roasted vegetables to your Thanksgiving menu this year.

Wouldn’t they look pretty sitting next to sliced roasted turkey, homemade yeast rolls, and cranberry sauce?

I think so. 

Other holiday recipes you might like:

Check the printable recipe card below for nutrition information including calories, carbohydrates, protein, sodium, potassium, fiber, and vitamin c percentages.

Oven Roasted Vegetables with Maple Glaze

Oven Roasted Vegetables with Maple Glaze is finished with a crispy bacon bow! One of our favorite Christmas vegetable dishes. Also great for Thanksgiving! 

Servings: 8 bundles

For the Roasted Vegetables:

  • 1 pound carrots, trimmed and quartered lengthwise
  • 1 pound parsnips, trimmed and peeled, then cut into long spears
  • 1 pound asparagus, tough ends trimmed
  • 8 slices thick cut bacon
  • Salt and pepper
  • Preheat the oven to 450 degrees F, and line a rimmed baking sheet with foil or parchment paper. Trim all the veggies, cutting the carrots and parsnips into long pieces approximately the same size as the asparagus.
  • Separate the vegetables into bundles with about 3 asparagus spears, 3 carrot spears and 3 parsnip spears in each bundle. Tie each bundle with a piece of bacon and lay them on the baking sheet. Sprinkle with salt and pepper.

  • Roast in the oven for 20 minutes. Meanwhile, whisk the ingredients for the glaze together. After 20 minutes, drizzle the glaze over the veggies and place them back in the oven for another 5 minutes. Serve warm.

This is not a great make-ahead recipe. The bacon and asparagus are best when fresh out of the oven. However, you can prep the bundles and make the glaze a day ahead. Then refrigerate until ready to roast.

Serving: 1bundle, Calories: 255kcal, Carbohydrates: 25g, Protein: 7g, Fat: 14g, Saturated Fat: 4g, Cholesterol: 23mg, Sodium: 358mg, Potassium: 602mg, Fiber: 5g, Sugar: 12g, Vitamin A: 9915IU, Vitamin C: 16.2mg, Calcium: 65mg, Iron: 1.9mg

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