Roasted Root Vegetables Maple (Printable)

A vibrant mix of roasted root vegetables glazed with maple syrup for a rich, savory flavor.

# What You Need:

→ Root Vegetables

01 - 2 medium carrots, peeled and cut into 1-inch chunks
02 - 2 parsnips, peeled and cut into 1-inch chunks
03 - 1 medium sweet potato, peeled and cut into 1-inch cubes
04 - 1 small rutabaga or turnip, peeled and cut into 1-inch cubes

→ Seasoning & Glaze

05 - 3 tablespoons olive oil
06 - 2 tablespoons pure maple syrup
07 - 1 tablespoon balsamic vinegar
08 - 1 teaspoon fresh thyme leaves (or ½ teaspoon dried)
09 - ½ teaspoon salt
10 - ¼ teaspoon freshly ground black pepper

# Directions:

01 - Preheat the oven to 425°F and line a large baking sheet with parchment paper.
02 - Place the carrots, parsnips, sweet potato, and rutabaga into a large mixing bowl.
03 - Whisk together olive oil, maple syrup, balsamic vinegar, thyme, salt, and black pepper in a small bowl.
04 - Pour the maple-glaze mixture over the vegetables and toss thoroughly to ensure even coverage.
05 - Spread the coated vegetables evenly in a single layer on the prepared baking sheet.
06 - Roast for 35 to 40 minutes, stirring once halfway through, until the vegetables are golden and tender.
07 - Serve immediately, garnished with extra thyme if desired.

# Expert Tips:

01 -
  • The maple syrup creates a gorgeous caramelized glaze that tastes like fall in your mouth.
  • Everything comes together in one pan with barely fifteen minutes of prep work.
  • It's naturally vegetarian, gluten-free, and dairy-free without feeling like you're missing anything.
02 -
  • Don't crowd the pan—vegetables need space to caramelize and shouldn't steam on top of each other.
  • Stir them halfway through so both sides get that beautiful golden edge and the glaze catches evenly.
  • The maple syrup should be pure and dark; the lighter stuff won't give you the depth you're after.
03 -
  • Cut your vegetables the night before and store them in an airtight container; they won't brown early and you'll save yourself time when cooking.
  • If your vegetables are finished early, slide them to the side of the pan where it's cooler while you finish other dishes, then serve when ready.

Go Back