Maple Glazed Roasted Root Vegetables are a deliciously sweet and savory fall dish. Root vegetables, such as carrots, parsnips, and sweet potatoes, are tossed in a maple syrup glaze, and then roasted until caramelized and tender. The maple syrup enhances the natural sweetness of the vegetables while adding a rich, warm flavor.

Ingredients

• 2 large carrots, peeled and cut into 1-inch pieces
• 2 large parsnips, peeled and cut into 1-inch pieces
• 2 medium sweet potatoes, peeled and cubed
• 1 medium red onion, cut into wedges
• 2 tablespoons olive oil
• 3 tablespoons pure maple syrup
• 1 tablespoon balsamic vinegar
• 1 teaspoon fresh thyme, chopped (or ½ teaspoon dried thyme)
• 1 teaspoon fresh rosemary, chopped (or ½ teaspoon dried rosemary)
• Salt and pepper to taste
• Optional: 1/4 cup chopped pecans or walnuts for garnish

Instructions

1. Preheat your oven to 400°F (200°C).
2. Wash, peel, and cut the carrots, parsnips, and sweet potatoes into uniform pieces. The key to even roasting is ensuring that all the vegetables are cut to roughly the same size, allowing them to cook at the same rate. Once cut, place the vegetables into a large mixing bowl.
3. Cut the red onion into wedges and add them to the bowl of vegetables. The onion adds a sweet and slightly tangy flavor
4. Whisk together the olive oil, maple syrup, balsamic vinegar, thyme, rosemary, salt, and pepper. This glaze adds a rich sweetness to the vegetables, with the balsamic vinegar providing a slight tang that balances out the sweetness of the maple syrup.
5. Pour the maple glaze over the vegetables in the bowl. Toss everything together until the vegetables are evenly coated. You want to make sure that each piece of vegetable gets a nice coating of the glaze so that every bite is flavorful.
6. Spread the vegetables out in a single layer on a large baking sheet. Avoid overcrowding the pan, as this can lead to steaming rather than roasting, which will prevent the vegetables from developing that desirable caramelized exterior. Roast the vegetables in the preheated oven for about 30-40 minutes, or until they are tender and golden brown, stirring halfway through to ensure even cooking.
7. Sprinkle the roasted vegetables with chopped pecans or walnuts during the last 5 minutes of roasting. The nuts will toast slightly in the oven, adding a delightful crunch to the dish.
8. Once the vegetables are roasted to perfection, remove them from the oven and transfer them to a serving dish. These maple-glazed roasted root vegetables make an excellent side dish for any fall meal, especially when paired with roasted meats or a hearty grain like quinoa or farro.

Tips

• Mix in other root vegetables such as turnips, rutabaga, or even beets. Each vegetable brings its unique flavor and texture to the dish.
• The recipe is naturally vegan, but ensure your maple syrup is pure and free of any additives that might contain animal products.
• For a spicier version, add a pinch of cayenne pepper or red pepper flakes to the glaze.
• Store any leftovers in an airtight container in the refrigerator for up to three days. Reheat in the oven at 350°F (175°C) until warmed through to maintain the crispiness of the vegetables.

Download the recipe below