Go Back
- Vegetables - 2 medium carrots, peeled and cut into 1-inch pieces - 2 medium parsnips, peeled and cut into 1-inch pieces - 1 medium sweet potato, peeled and diced - 1 medium beet, peeled and cut into 1-inch cubes - 1 small red onion, cut into wedges - Roasting Ingredients - 3 tablespoons olive oil - 3 tablespoons pure maple syrup - Seasoning Ingredients - 1 teaspoon fresh thyme leaves (or ½ teaspoon dried thyme) - Salt and pepper to taste - ¼ teaspoon cinnamon (optional) These ingredients bring warmth and sweetness to your dish. The mix of root veggies gives a nice texture. The maple syrup adds a lovely glaze that makes everything taste special. Each bite will be a little sweet and very satisfying. Preheating the Oven First, set your oven to 425°F (220°C). This high heat helps make the veggies crispy. Preparing the Vegetables Next, gather your vegetables: - 2 medium carrots, peeled and cut into 1-inch pieces - 2 medium parsnips, peeled and cut into 1-inch pieces - 1 medium sweet potato, peeled and diced - 1 medium beet, peeled and cut into 1-inch cubes - 1 small red onion, cut into wedges Place these in a large mixing bowl. Mixing the Maple Glaze In another bowl, mix: - 3 tablespoons olive oil - 3 tablespoons pure maple syrup - 1 teaspoon fresh thyme leaves (or ½ teaspoon dried thyme) - Salt and pepper to taste - ¼ teaspoon cinnamon (optional) Whisk until combined. Coating the Vegetables Pour the maple glaze over the veggies. Toss well to coat each piece. This glaze gives a sweet flavor to the root vegetables. Spreading on Baking Sheet Now, line a large baking sheet with parchment paper. Spread the coated vegetables in a single layer. This helps them roast evenly. Roasting Time and Techniques Roast the vegetables in the oven for 30-35 minutes. Stir them halfway through to get that nice golden color. Checking for Doneness They are done when they are tender and caramelized at the edges. Check with a fork. If it goes in easily, they are ready! Even coating matters when roasting root vegetables. It helps them cook evenly. Use a large mixing bowl to coat all veggies well. Toss them with the maple glaze until each piece shines. This will give you great flavor. Stir the vegetables halfway through cooking. This helps them brown nicely on all sides. Use a spatula to turn them gently. It keeps them from sticking, too. Different vegetables cook at different times. Carrots and parsnips need about 30-35 minutes. Sweet potatoes may take a bit less time. Beets can take a little longer. Always check for tenderness with a fork. Serve your roasted veggies on a large platter. It looks inviting and colorful. You can also add a drizzle of extra maple syrup. This extra touch brings out the natural sweetness. Garnish with fresh thyme sprigs. It adds a pop of green and a fresh scent. You can even sprinkle some toasted nuts on top for crunch. This step makes your dish not only tasty but beautiful! {{image_2}} You can swap out root veggies based on what you have. Seasonal options include turnips, rutabagas, and even parsnips. These can add unique flavors and textures. If you have allergies, avoid beets or carrots. Try zucchini or bell peppers instead. They will still taste great with maple. You can boost the flavor with fresh herbs. Try rosemary or sage for a different taste. These herbs give a nice earthy touch. Adding spices can also change the dish. Cinnamon brings warmth, while a pinch of cayenne adds heat. You can adjust flavors to fit your mood! To store leftovers, let the vegetables cool first. Place them in an airtight container. This helps keep them fresh and tasty. Use a container that fits the amount you have. Store in the fridge right away. You can keep the roasted root vegetables in the fridge for up to four days. If you want to eat them later, make sure to check for any signs of spoilage. They should look good and smell nice. If you want to save some for future meals, freezing is a great option. First, let the vegetables cool completely. Then, place them in a freezer-safe bag or container. Remove as much air as you can before sealing. This step helps prevent freezer burn. You can freeze them for up to three months. When you are ready to eat them, thaw in the fridge overnight. To reheat, you can bake them in the oven at 350°F (175°C) until hot. This way, they stay crispy and delicious. What is the best temperature for roasting vegetables? The best temperature is 425°F (220°C). This heat caramelizes the vegetables well. It brings out their natural sweetness. At this temperature, the veggies cook evenly and get a nice golden color. Can I make this recipe vegan? Yes, this recipe is already vegan. It uses maple syrup instead of honey. You have a tasty dish that fits a vegan diet. Just ensure all your ingredients are plant-based. How can I adjust the sweetness of the dish? You can add more or less maple syrup. If you want it sweeter, pour in extra syrup. If you prefer less sweetness, cut back on the syrup. You can also add a pinch of salt to balance flavors. Are there any tips for cutting root vegetables? Use a sharp knife for easier cutting. Peel the veggies first for better texture. Cut them into uniform pieces. This helps them cook evenly. Aim for 1-inch pieces for the best results in roasting. Roasting vegetables is simple and fun. You need the right ingredients and steps to make it tasty. Start with your chosen veggies, mix a maple glaze, and roast them until perfect. Remember to stir and adjust cooking time as needed. Don't forget to explore variations for taste and storage tips for leftovers. With this guide, you can create delicious roasted veggies that impress. Enjoy the process and the flavors you unlock!

Maple Roasted Root Vegetables

Discover the delightful flavors of Maple Roasted Root Vegetables with this easy recipe! Perfect for a warm side dish, this combination of carrots, parsnips, sweet potatoes, beets, and red onions is tossed in a sweet maple syrup glaze and roasted to perfection. With just a few simple ingredients and steps, you can create a colorful and tasty dish that everyone will love. Click to explore this delicious recipe and bring joy to your table!
Print Recipe Pin Recipe

Ingredients
  

2 medium carrots, peeled and cut into 1-inch pieces

2 medium parsnips, peeled and cut into 1-inch pieces

1 medium sweet potato, peeled and diced

1 medium beet, peeled and cut into 1-inch cubes

1 small red onion, cut into wedges

3 tablespoons olive oil

3 tablespoons pure maple syrup

1 teaspoon fresh thyme leaves (or ½ teaspoon dried thyme)

Salt and pepper to taste

¼ teaspoon cinnamon (optional)

Instructions
 

Preheat your oven to 425°F (220°C).

    In a large mixing bowl, combine the carrots, parsnips, sweet potato, beet, and red onion.

      In a separate small bowl, whisk together the olive oil, maple syrup, thyme, cinnamon, salt, and pepper.

        Pour the maple mixture over the vegetables and toss until everything is well coated.

          Spread the vegetables in an even layer on a large baking sheet lined with parchment paper.

            Roast in the preheated oven for 30-35 minutes, stirring halfway through, until the vegetables are tender and caramelized around the edges.

              Once cooked, remove from the oven and let cool slightly before serving.

                Prep Time: 15 minutes | Total Time: 50 minutes | Servings: 4

                  - Presentation Tips: Serve the roasted vegetables on a large platter, garnished with fresh thyme sprigs and a drizzle of extra maple syrup for an added touch of sweetness.