Roasted Root Vegetables Maple (Printable version)

Oven-caramelized root vegetables glazed with maple syrup and herbs, perfect as a flavorful side.

# List of ingredients:

→ 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 - In a large bowl, combine the carrots, parsnips, sweet potato, and rutabaga.
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 to coat evenly.
05 - Spread the 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 and tender.
07 - Serve hot, garnished with additional thyme if desired.

# Expert Advice:

01 -
  • The maple syrup caramelizes on the edges, creating this addictive sweet-savory coating that tastes nothing like health food.
  • It comes together in 15 minutes of prep and then you can ignore it while the oven handles everything.
  • Works as a side dish for roasted chicken, stuffed into grain bowls, or honestly just eaten straight from the pan while it's still warm.
02 -
  • Don't crowd the pan or skip that halfway stir; vegetables that overlap won't caramelize, they'll steam, and that's where everything goes wrong.
  • The sweet potato will soften faster than the others, so if you have a smaller one, cut it slightly bigger than the rest to stay even.
03 -
  • Don't peel your vegetables too far in advance or they'll start to brown and lose moisture before they even hit the pan.
  • If your oven runs cool, bump the temperature up to 450°F and keep a closer eye on things so you get that caramelization.

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