Roasted Root Vegetables Maple (Printable)

Oven-roasted root vegetables glazed with maple syrup for a sweet, savory side.

# 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

# Steps:

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

# Expert Advice:

01 -
  • The edges get crispy and caramelized while the insides stay tender, giving you texture in every bite.
  • It's honestly hard to mess up, which means even if you're tired or distracted, it still comes out tasting like you spent time on dinner.
  • One pan, minimal fuss, and it tastes elegant enough to serve to people you're trying to impress.
02 -
  • Don't skip spreading everything in a single layer, even if it feels like it won't fit, because crowded vegetables steam instead of caramelize and you'll lose all that golden-brown magic.
  • Stir halfway through, because the pieces touching the hot pan brown faster than the ones on top, and you want everything to finish at the same time.
03 -
  • Cut your vegetables slightly larger than you think you need them to be, because they'll shrink as they roast and anything too small disappears into crispness.
  • If you're making this ahead, toss the vegetables with the glaze and let them sit for 30 minutes before roasting, which lets the flavors start mingling while you handle other parts of your meal.

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