Roasted Root Vegetables Maple (Printable)

Caramelized root vegetables with a maple glaze offer a sweet, savory side packed with hearty flavors.

# What You’ll 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

# How to Prepare:

01 - Preheat oven to 425°F and line a large baking sheet with parchment paper.
02 - Place carrots, parsnips, sweet potato, and rutabaga in a large mixing bowl.
03 - In a small bowl, whisk together olive oil, maple syrup, balsamic vinegar, thyme, salt, and pepper until well blended.
04 - Pour the maple-oil mixture over the vegetables and toss to ensure 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 hot, garnished with additional fresh thyme if desired.

# Expert Advice:

01 -
  • The vegetables caramelize into this unexpected sweetness that pairs beautifully with savory mains, no complicated sauces needed.
  • It comes together in under an hour and actually tastes better than most restaurant versions I've tried.
  • Works just as well for a weeknight dinner as it does for impressing guests at a holiday table.
02 -
  • Don't skip the stirring halfway through or you'll end up with some burnt edges and some barely cooked centers.
  • The vegetables will continue to caramelize slightly as they cool, so pull them out when they still look a touch underdone.
03 -
  • Don't crowd the pan; give the vegetables space to caramelize instead of steam, even if it means using two baking sheets.
  • If your oven runs cool, bump the temperature up to 450°F and check earlier; every oven has its own rhythm.

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