Savoury Elderberry Recipe

Elderberry Roasted Vegetables

A colourful roasted vegetable dish finished with a glossy elderberry glaze. Sweet carrots, onions, squash, Brussels sprouts, and root vegetables pair beautifully with elderberry’s deep colour and gentle tart flavour.

Prep: 15 minutes Cook: 30–40 minutes Serves: 4–6 Best served warm
Roasted vegetables with elderberry glaze, herbs, and elderberries on a rustic serving platter

Elderberry roasted vegetables are a simple farm-kitchen side dish with a beautiful twist. The vegetables roast until caramelized and tender, then they are finished with a light elderberry glaze made from cooked elderberry juice, vinegar, maple syrup, herbs, and a little butter or olive oil. The result is earthy, colourful, slightly sweet, and savoury enough for everyday dinners or holiday meals.

Ingredients

For the Vegetables

  • 2 cups carrots, cut into chunks or sticks
  • 2 cups Brussels sprouts, halved
  • 2 cups squash, sweet potato, or parsnips, cut into chunks
  • 1 red onion, cut into wedges
  • 2 tablespoons olive oil
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1 teaspoon fresh thyme or rosemary, chopped

For the Elderberry Glaze

  • 1/2 cup elderberry juice
  • 1 tablespoon apple cider vinegar or balsamic vinegar
  • 1 tablespoon maple syrup or honey
  • 1 teaspoon Dijon mustard
  • 1 tablespoon butter or olive oil
  • Pinch of salt and black pepper
Important:
Use cooked elderberry juice for this recipe. Elderberries should be cooked before being used in recipes.

Instructions

  1. Preheat the oven to 400°F. Line a baking sheet with parchment paper or lightly grease the pan.
  2. Add the carrots, Brussels sprouts, squash or sweet potato, and red onion to a large bowl. Toss with olive oil, salt, pepper, and thyme or rosemary.
  3. Spread the vegetables in a single layer on the baking sheet. Roast for 25 to 35 minutes, turning once, until tender and lightly caramelized.
  4. While the vegetables roast, add the elderberry juice, vinegar, maple syrup or honey, Dijon mustard, salt, and pepper to a small saucepan.
  5. Simmer the glaze over medium-low heat for 8 to 12 minutes, stirring often, until it reduces slightly and becomes glossy.
  6. Remove the glaze from heat and stir in the butter or olive oil.
  7. Drizzle the elderberry glaze over the roasted vegetables and toss gently to coat.
  8. Return the vegetables to the oven for 3 to 5 minutes, or serve immediately with extra glaze on the side.
Tip: Add the glaze near the end of roasting so the natural sugars do not darken too quickly.

Best With

Roast chicken, pork, turkey, ham, venison, holiday dinners, grain bowls, cheese boards, and cozy fall or winter meals.

Storage

Store leftovers covered in the refrigerator for up to 3 days. Reheat gently in the oven or air fryer to bring back the roasted texture.

Flavour Notes

Earthy, lightly sweet, savoury, herb-forward, and colourful with a glossy elderberry finish.

Recipe Notes

This recipe works well with many vegetables, especially those that become naturally sweet when roasted. Try carrots, parsnips, sweet potatoes, squash, onions, Brussels sprouts, beets, or turnips. For a sharper glaze, use balsamic vinegar. For a softer, sweeter glaze, use maple syrup and apple cider vinegar. The elderberry glaze should complement the vegetables, not overpower them.

More Elderberry Recipes

Explore more ways to use elderberries in savoury sauces, drinks, baking, preserves, and farm kitchen favourites.

Back to Savoury Uses Back to Elderberry Recipes
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