Smoky Maple-Roasted Vegetable Medley

By Lauren Mitchell, Test Kitchen Director · Reviewed by AislePrompt Editorial · Published 2026-04-02 · Updated 2026-04-02

A vibrant mix of seasonal vegetables roasted with maple and smoked paprika, offering sweet, savory depth without added sugar. This sheet pan (vegetarian) ready in about 43 minutes pairs large, thinly sliced red onions, smoked paprika, pure maple syrup for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 210 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Ingredients

• 2 medium, peeled and diced into 3/4-inch cubes sweet potatoes
• 1 large, thinly sliced red onions
• 2 medium, sliced into 1/2-inch rounds zucchini
• 2 tsp smoked paprika
• 3 tbsp pure maple syrup
• 4 tbsp extra-virgin olive oil
• 2 tsp finely chopped fresh rosemary
• 1/2 tsp sea salt
• 1/4 tsp black pepper

Instructions

1. Step 1: Preheat oven to 425°F (220°C). In a large bowl, toss diced sweet potatoes, sliced onions, and zucchini with 2 tbsp olive oil, smoked paprika, maple syrup, salt, and pepper until evenly coated.
2. Step 2: Spread vegetables in a single layer on a parchment-lined baking sheet. Roast for 25 minutes, stirring once halfway through, until edges are golden and tender when pierced with a fork.
3. Step 3: Remove from oven and toss with fresh rosemary. Return to oven for 3 more minutes to infuse aroma, then transfer to a serving dish while still hot.